Simple Scallops Supreme Recipes

SIMPLE SCALLOPS SUPREME

Steps:

• If using previously frozen scallops, defrost them thoroughly and drain well. Pat them dry with paper towels. If scallops are very large, cut them in half. Brown the mushrooms in the butter. (You can use two 4 ounce cans drained mushrooms instead of the fresh mushrooms.) Combine all ingredients except the bread crumbs and cheese. Put in a shallow casserole dish. Sprinkle with bread crumbs and grated cheese. The cheese will get crispy. If you want it soft, wait to add it until the last 5 minutes of baking. Bake 1 hour at 350 degrees.

SIMPLE SCALLOPS SUPREME

Steps:

• 1. Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish.
• 2. Sprinkle with medium layers of bread crumbs and grated cheese.
• 3. Bake at 350 degrees for 1 hour.

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

CRAWFISH AND SCALLOP SUPREME

Steps:

• Cook rice in boiling salted water for 12-15 minutes. Drain and keep warm.
• Halve the crawfish lengthwise and remove the digestive tract. Chop flesh into bite size pieces.
• Melt 1 tablespoons butter in a frying pan with the lemon juice and saute scallops and shallots until just tender.
• Add the crawfish and allow to heat through.
• Toss parsley and remaining butter through rice and spoon onto a heated serving plate.
• Spoon the seafood mixture into the shells and serve with the rice.

BUTTERY SCALLOPS WITH LEMON AND HERBS

Steps:

• Season scallops lightly on both sides with salt and pepper.
• Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
• Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
• If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
• Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

SIMPLE SCALLOPS

Steps:

• Mix Old Bay seasoning into flour.
• Roll scallops in flour.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add scallops; sauté 2 1/2 minutes on each side or until browned.
• Serve with rice pilaff or roasted potatoes and asparagus.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.