Saute scallops in 2 tablespoons butter for not
Wash and dry scallops. Place scallops in a bowl and cover with
In skillet, melt margarine; add onions and garlic; simmer until onions are clear.
Add pepper and parsley; simmer 2-3 minutes. Add sherry and simmer 10-15 minute.
Place scallops in baking dish.
Pour cooked mixture over scallops. You should have enough mixture to barely cover scallops, if not, melt more margarine and add.
Cover top very generously with bread crumbs. Bake uncovered @ 400 deg. for 30 minutes.
If top is not brown, place under broiled for a few minutes.
Season scallops with salt and pepper. Flour them heavily, patting away the excess.
Saute scallops in clarified butter until golden brown.
Add pernod carefully and flambe. Once flame has gone out add cream.
Reduce heat and cook until cream thickens and bubbles glisten.
Stir in chives and serve immediately.
Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
Place curry powder, cumin and coriander into a small saucepan and mix well.
Add capsicum (bell pepper) and stir in coconut milk.
Place over medium heat and cook until thickened, stirring often.
Pour equal amounts of curry paste over each scallop.
Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.
llow for overhang.
Bake in preheated oven for about 5
Saute the scallops in 3 tablespoons butter until golden
Saute scallops in butter in large skillet 3 minutes or until tender.
Remove scallops from skillet, reserving drippings.
Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings.
Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes.
Stir in scallops and vegetables. Cook until thoroughly heated.
Serve over hot vermicelli and garnish, if desired.
Yields 3 to 4 servings.
Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
Remove from pan and keep warm.
In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
Add the scallops back the the pan and heat through. Stir in sage.
Serve over hot pasta or rice.
pray. Rinse the scallops and pat dry.
In a large bowl
edium heat lightly poach the scallops in wine for 4 minutes-you
lice the other three. Wash scallops and thoroughly dry on paper
In a medium bowl combine cheese,
makes for a nicer presentation in my opinion and facilitates cooking
Thaw
scallops\tif frozen.
Cut large scallops in half. Cook and stir the scallops
and\tgarlic in margarine or butter for 3 to 5 minutes or
until
scallops
turn
opaque.
Makes 4 servings.
Saute shrimp and scallops in 1 tablespoon butter until lightly cooked, about 5 minutes. In separate skillet, melt 2 tablespoons butter; add flour, thyme, garlic powder, salt and pepper, stirring until smooth. Gradually add milk and parmesan cheese. Stir until bubbly and thickens. Stir in shrimp and scallops; heat for 5 more minutes on low. Serve over hot angel hair pasta, with salad and garlic cheese toast.
Cut scallops in half; soak them in milk for 10 minutes.
Drain and dry on towel.
Dust scallops lightly with flour.
Heat butter in skillet.
Add garlic and stir.
Add scallops and saute until lightly brown and just heated through.
Season with salt and pepper.
Stir in parsley and serve at once with lemon wedge.
egrees.
Place prepared peppers in a casserole dish and drizzle
eason With machine running, pour in olive oil slowly.
Thin