Scallop Recipes

Garlic Scallops:

Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour
Add scallops, lightly cook on one side for 20 seconds, then turn then over. Continue to cook for another 20 seconds and then remove from pan
On medium to high heat, add the splash of white wine to pan and reduce for 1 minute
Add cream and reduce until the sauce thickens to a nice coating consistency
Add scallops, spring onions and gently toss in sauce for about 1 minute. Season to taste with salt and pepper
Place scallops on a bed of rice pilaf and pour over the sauce, then garnish with chives or parsley

This lovely dish can be enlarged by the addition of Prawns and most fillets of fish
Can also be serve with a side of vegetables
Do not over cook the scallops as they will become tough and rubbery
The amount of garlic used would vary to taste
Can be garnished with sprigs of fresh parsley, lemon, etc.

Sauté the sliced onions and the scallops in the butter over medium heat until golden brown
Add flour and mix
Add heavy cream, raisins, and pine nuts. Salt and pepper to taste
Lower heat and simmer until reduced by half
Serve with polenta and pepperonata (stewed tomatoes, bell peppers, and onions)

the polenta can chill overnight, then be fried in a little butter and top with grated cheese before use
Do not over cook the scallops as they will become tough a rubbery
Can be served on a bed of rice pilaf and with a side of vegetables
Can be garnished with chopped or sprigs of fresh parsley, lemon, paparika, etc.

Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook
Drain, reserving liquid
Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened
Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended
Remove from heat and fold in whipped cream
Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes
Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika
Broil until golden brown. Watch them carefully so as not to burn

Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally
Remove scallops from marinade, reserving marinade
Thread scallops evenly on 4 skewers
Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4 to 6 inches from source of heat for 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout
Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops

In a medium sautEacute; pan over a low fire melt the butter and sauté the garlic and the scallops until the scallops are firm to touch and lose their translucent appearance
Add the lemon juice, the chopped parsley, and the clam juice and return to a simmer
Add the heavy cream and return to a simmer
Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens
Serve at once over your favorite pasta

Hosted by www.Geocities.ws