eparate skillet, saute shrimp and scallops in 1 tablespoon olive oil
Wash and dry scallops. Place scallops in a bowl and cover
iagonally, thinly.
Pat the scallops dry with a paper towel
p to 2 weeks.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
Bring
he refrigerator.).
Pat the scallops dry between two paper towels
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3. For the scallops, apply salt and lemon juice
aking dish and arrange the scallops in a single layer, leaving
moking temperature.
Place bay scallops in flat plate or pan
- Bring the shrimp and scallops to room temperature Mix the
o fresh ground pepper). Add scallops and toss to coat. Set
Take the scallops out of the fridge and
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Meanwhile, pat the scallops dry. Heat oil in heavy
Rinse and drain scallops; pat dry with paper towels.
n high heat. Cook the scallops, in batches, until browned. Remove
eat to high.
Pat scallops dry with paper towels.
n very hot pan. Season scallops or shrimp with salt and
Set aside.
Pat the scallops dry with paper towels.
Coat grill rack with nonstick cooking spray. Preheat grill to medium. Season scallops with salt and drizzle them with 1/4 cup lemon juice. Grill scallops 2 minutes on each side or until opaque.
Heat heavy saucepan over medium heat. Add butter and heat, stirring occasionally, until it begins to brown, about 6 minutes. Add garlic and cook 1 minute. Stir in remaining 2 tablespoons lemon juice. Serve scallops over portions of hot cooked spaghetti and spoon sauce over scallops.
nd set aside.
Season scallops.
In a large skillet
Preheat oven 450 F degrees.
Mix salt, peppers, crumbs together.
Beat together egg and water.
Roll scallops in crumbs.
Dip scallops in egg wash.
Roll scallops in crumbs.
Place in greased baking dish.
Let set for 30 minutes.
Pour melted butter over scallops and bake.