Looking for a Scallop recipe????!

Sauteed Scallops

1?2 pounds bay scallops
? cup all-purpose flour
kosher salt and pepper to taste
3-4 Tbsp. olive oil
2 garlic cloves, minced
lemon wedges
chopped fresh parsley for garnish, optional

Wash scallops and pat dry. Put flour in a shallow bowl and season w/ salt and pepper. Roll scallops in seasoned flour. Heat olive oil over medium heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic.

Stir in parsley and serve with lemon wedges. Serve with pasta or rice.
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Scallops Charleston
-Paula Deen

1 ? pounds fresh sea scallops
Salt and pepper to taste
? teaspoon garlic powder
? teaspoon paprika
? cup finely chopped fresh basil
Flour for dusting
? cup sherry or dry white wine (I used Zinfandel white wine)
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyére cheese

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
To the drippings in the pan, add the win, shallots, and mushrooms, cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly.

Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can think with clam juice or chicken stock). Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice, salad and crusty bread.

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Prosciutto-wrapped Scallops

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Preheat the oven to 350 degrees F.
In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately

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here is a good but simple scallop recipe :

sea scallops
1/8 cup of olive oil
2 tablespoon of minced garlic
1 tablespoon of thyme
1 teaspoon of kosher salt ( sea salt is fine)
1/2 teaspoon of pepper
Mix all the ingredients in a bowl and let marinate for about 20 minutes, coat pan with some olive oil on high heat- cook scallops 1-2 minutes on each side remove quickly from heat and serve. i usually make a nice mango salad or swiss chard with scallops.

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SHRIMP AND SCALLOP SCAMPI OVER
LINGUINI

2 lbs. fresh, peeled and deveined, cooked shrimp
1 1/2 lbs. sm. bay scallops
2 lbs. linguini pasta, cooked and drained
8 tbsp. butter
1 med. onion, chopped
1 tbsp. minced garlic
1 tsp. chopped parsley
1 tsp. crushed red pepper (more or less to taste)
Grated Parmesan or Romano cheese

Cook and drain linguini. Keep warm. Melt butter in large no-stick fry or saucepan. Add onion, saute for about 3 minutes. Add garlic, parsley and crushed red pepper, stir and add scallops, stirring constantly for 3 minutes until scallops are done (will turn from opaque to white).

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