Best Simple Scallops Recipes

SIMPLE HERBED SCALLOPS

Steps:

• Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

SIMPLE SAUTE SCALLOPS

Steps:

• heat saute pan, add oil.
• saute garlic and shallot until tender.
• add scallops sprinkle with paprika.
• cook over med heat approx 15 min (depending on size of scallops) turn mid way.
• Enjoy!

SIMPLE SCALLOPS WITH DIPPING SAUCE

Steps:

• Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
• Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
• Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
• Serve with dipping sauce.

SUPER SIMPLE SCALLOPS

Steps:

• Remove the scallops from the shell.
• Heat the olive oil in a pan over medium high heat.
• Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
• Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
• Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
• serves 2 as an appetiser.

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.

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 AND COUSCOUS

Steps:

• Preheat pan to medium heat.
• Spray with canola oil spray.
• Season scallops with salt and pepper on both sides.
• Sear the scallops for approximately 2 minutes per side.
• Remove the scallops from the pan.
• Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
• Add in couscous and diced tomatoes.
• Add a bit of water if necessary and cook on low for a while.
• Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.

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.

SIMPLE SEA SCALLOPS PERSILLADE

Steps:

• Rinse scallops to rid them of any sand. With a paring knife, remove the small hard "foot" from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
• Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
• Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom - that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
• Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.

SIMPLE SCALLOPS

Steps:

• Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan.
• Saute 2 minutes over medium heat.
• Add scallops, stir and simmer 2 minutes.
• Add flour, stir to incorporate.
• Slowly add the half and half stirring until thickened and scallops are tender.
• Serve in a bowl or over rice.

SIMPLE SCALLOPS WRAPPED IN BACON

Steps:

• Defrost Scallops in fridge.
• once defrosted, rinse scallops well under cool water. Then sit out each scallop on paper towels to absorb excess water. Turn each scallop over so each side is dried off.
• Next, Take one slice of bacon that is halved and one scallop and wrap around the circumfrence of the scallop. Secure with one tooth pick. Continue until each scallop has been wrapped. Place scallops on broiler pan with enough room between each one so they do not bump into each other.
• Set Oven on Broil with oven rack placed on top of oven in broiling position.
• Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough. Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper.
• Place broiler pan in oven on top rack for 4 minutes.
• Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes.
• Serve while still hot.

SIMPLE SEARED SCALLOPS

Steps:

• Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
• Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.

FEINY'S SIMPLE LIME GRILLED SCALLOPS

Steps:

• 1. Pat dry scallops; season with remaining ingredients. Marinate for 15 minutes. Cook on hot grill 4-5 minutes flipping once. Scallops should be opaque in the middle. Do not over cook.