If you're using bay scallops, keep them whole.
If
Dry scallops and spread on a piece
Rinse scallops and dry with a paper towel.
Roll scallops in flour.
In a wok or large skillet. Saute scallops and garlic in olive oil until tender, about 5 minutes.
Add snow peas, red peppers and mushrooms and mix until heated through.
Serve over rice.
Serves 5.
Melt butter in large skillet and saute garlic over medium heat about 3 minutes.
Add wine and simmer 3 minutes.
Add tomatoes, parsley, salt and pepper and simmer 10 to 12 minutes until very thick.
Add scallops to pan and cook 3 to 5 minutes or until scallops are opaque.
Do not overcook.
In small bowl, mix bread crumbs and Parmesan.
Transfer scallops to ovensafe pan and sprinkle with crumb mixture.
Lightly brown under the broiler. Serve immediately.
In a good, fruity olive oil, saute the shrimp and scallops over moderate heat, until shrimp are pink and scallops are firm. Remove with slotted spoon and set aside.
Add chicken to pan; saute until just cooked.
Remove and set aside.
Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
In large skillet, heat oil over medium-high heat.
Saute shrimp just until pink and scallops just until firm.
Remove with slotted spoon; set aside.
Add chicken to skillet; saute just until cooked.
Remove with slotted spoon; set aside.
* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Scallops -- Bring the scallops to room temperature while you
Cajun Scallops for dinner anyone? Get ready
Start with fresh sea scallops, as large as you can
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
Thaw scallops and shrimp (if frozen).
For Sea Scallops.
Heat butter in heavy
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
Saute scallops in margarine and seasonings.
Cube Velveeta into large bowl with flour, mushroom soup and milk.
Heat in microwave on High for approximately 7 minutes, stirring every 2 minutes.
Add scallops and bake in oven at 350\u00b0 for 20 minutes. Serve over noodles or rice.