Scallop Recipes

Well .. scallops were on sale for $ 2.99 per (Little Bay - previously frozen) so I bought 2p. 'S! I made a delicious omlet - any simple recipe out there??

get some small shrimp, clams, clam juice, and linguinei pasta seafood
In a small saucepan, cook the clam juice, olive oil and clams usually scallops and shrimp are cooked, so they can wait. In another pot boil the water, and after the water boils, addlinguinei. Cook it through. Then drain the pasta, add olive oil and clam juice addlinguinei, etc.. saucepan. Add shrimp and scallops and heat. pool (to seal the flavor). Serve., By the way, I never use measurements to Eyeball, and its an easy recipe that you can not really do anything. Feel free to add seasonings of your choice, but the clams are salty enough.

or breads, and make breaded scallops.

Wrapped in bacon and served with crab stuffed mushroom caps that appitizers very easy and delicious!

Coquilles Saint-Jacques
INGREDIENTS:
* 10 strips of bacon
* 10 large sea scallops
* 1 cup whipping cream
* 2 tablespoons Dijon mustard
* 2 tablespoons maple syrup
* 1 / 8 c. teaspoon salt

MODE
1. Place bacon in pan 15-in. x 10-in. 1-x. baking dish. Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each slice of bacon around a scallop-Jacques and secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat, about 8 minutes. Stir in mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place Saint-Jacques shells on greased baking sheet. Bake at 400 degrees F. for 8-12 minutes or until firm and opaque. Serve with cream sauce.


Crab Stuffed Mushrooms
Ingredients
* 3 tablespoons butter, melted
* 24 fresh mushrooms
* 2 tablespoons butter
* 2 tablespoons chopped green onions
* Lemon juice 1 teaspoon
* 1 cup cooked crab meat, diced
* 1 / 2 cup soft bread crumbs
* 1 egg, beaten
* 1 / 2 c. tsp dried dill
* 3 / 4 cup shredded Monterey Jack cheese, divided
* 1 / 4 cup dry white wine

MODE
1. Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish 9x13 inches with 3 tablespoons of butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 tablespoons tablespoons of butter in a medium saucepan over medium heat. Stir the pieces stems and green onions and cook until tender, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, bread crumbs, egg, dill and 1 / 4 cup Monterey Jack. Stir the mixture.
4. Place mushroom caps in butter to skillet and stir until the caps are coated with butter. Place cavity side up caps, cavities and stuff generously with green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour the wine into the pan the mushrooms around.
5. Bake uncovered in preheated oven 15-20 minutes until cheese is melted and lightly browned. Serve hot.

Cheers!

I saw mine made with butter, garlic and a naked man.

No idea sorry