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.
Start with fresh sea scallops, as large as you can
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
For Sea Scallops.
Heat butter in heavy
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).
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.
Combine melted butter, bread crumbs and sherry.
In buttered casserole alternate layers of scallops with crumb mixture and salt and pepper each layer of scallops lightly.
Pour evaporated milk over all and dot with butter.
Bake, uncovered, in preheated 400\u00b0 oven for 25 minutes.
Place scallops in single layer in a large shallow baking dish.
Pour melted butter/margarine over scallops.
Sprinkle with parsley, basil and salt and pepper.
Bake at 350\u00b0 for 5 minutes. Stir to coat well with butter/margarine mixture.
Bake 20 minutes more or until tender.
Serves 6.
bowl combine shrimp and scallops with the lime juice and
parboil scallops for 3 seconds (i often skip this part).
heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.
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.
Fully thaw out your scallops and remove the \"muscle' from
iagonally, thinly.
Pat the scallops dry with a paper towel
Preheat oven to 400\u00b0.
Saute onion, celery and green pepper in small amount of water in saucepan.
Heat until very thick, stirring constantly.
Remove from heat.
Stir in margarine and scallops.
Layer casserole dish with rice, scallop mixture and cheese.
Bake for 15 to 20 minutes.
Serves 4.