bacon wrapped scallops
© Trevor Allen ()
Cooking sea scallops
Pan fried Sea scallops
Ingredients
1 pound of large sea scallops
4 tablespoons butter
minced garlic
1 lemon
1 sprig of chopped parsley
paprika
Method:
Cooking sea scallops
Clean the scallops by washing them and drying them thoroughly with paper towels.
Melt butter in a skillet.
Add garlic and scallops to the skillet.
Cook for about 4 minutes, turning constantly.
Squeeze fresh lemon juice over the scallops as they begin to turn brown.
Sprinkle with parsley and paprika.
Squeeze a bit more lemon juice and remove from heat when the scallops are brown on both sides.
Do not allow them to burn.
Serving suggestion
Serve with angel hair pasta.
Scallop recipes
Baked scallops with mushrooms
Ingredients
4 tablespoons butter
1 teaspoon minced garlic
3 teaspoons of sherry
8 fresh, sliced mushrooms
1 pound bay/sea Scallops
2 tablespoons breadcrumbs
paprika as desired
Method
Melt the butter in a small saucepan.
Add the garlic and saute on low heat for 2 to 3 minutes.
Remove from heat, add sherry and set aside.
Use a small pie dish and arrange the mushrooms at the bottom of the plate.
Put scallops on top of the mushrooms and pour sherry/garlic mixture in the pie dish.
Sprinkle with paprika and breadcrumbs.
Bake at 400 degrees F for 8 to 10 minutes for Bay scallops and 10 to
15 minutes for sea scallops or until all scallops are opaque.
Bacon-wrapped scallops
Ingredients
12 large sea scallops
12 halved strips of bacon
halved garlic powder
lemon juice
cayenne pepper
teriyaki sauce
olive oil spray
Method
Wrap each halved scallop in a strip of bacon and secure with a toothpick.
Spray the scallops lightly with olive oil spray and sprinkle both sides with teriyaki sauce, garlic powder and a pinch of cayenne pepper.
Place in a baking dish and bake at 425 degrees F for 20 to 30 minutes.
Turn the scallops once before they are done so that both sides are the same colour.
Serving suggestion
Serve hot and garnish with wedges of lemon.
