inutes to desired doneness. Place seared salmon onto serving plates, then
lates and top with the seared scallops.
br>Assemble ingredients in a scallop shell.
For the parsnip
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
br>In same skillet with scallop juices and remaining butter and
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.
ip each side of the scallop lightly in the mixture. Then
er side.
Place 1 scallop on leek in each bowl
ither 1 piece of seared beef or 2 seared scallops.
Brush
Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeno peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
Place two cooked ...
igh heat. Thoroughly dry each scallop. Once light wisps of smoke
ticking to the pan.
SEARED SCALLOPS: In a hot skillet
Oil a grill pan and place over high heat. Cook scallops until seared on both sides and cooked to your liking.
Distribute spinach, pepper and bean sprouts between serving dishes. Top with scallops.
Whisk sake, lime juice, palm sugar and fish sauce until combined. Season. Drizzle over salad and sprinkle with sesame seeds.
ittle sauce on to each scallop. Garnish with 1/2 tsp
enter of plate. Top with scallop then foie gras. Spoon a
Arrange endive, cheese and hazelnuts on serving plates.
For the vinaigrette, whisk all ingredients in a small bowl. Season to taste.
Melt butter in a medium skillet on medium heat, until foaming. Lightly season scallops and add to pan. Cook for 30 seconds to 1 min, turn, cook for 30 seconds. Remove from pan and arrange on salad. Drizzle with vinaigrette and sprinkle with parsley to serve.
arm shell. Top with a scallop and spoon hot oil over