Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!
Author: Christine Laliberte
This is an incredibly basic but extremely versatile dressing.
Author: Chef John
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea...
Author: Allrecipes Member
This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water...
Author: Allrecipes Member
This sauce includes shrimp and scallops, best served with linguine pasta.
Author: MARBALET
This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe,...
Author: Angie Gorkoff
Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.
Author: Syd
These broiled scallops are delicious. My husband thinks these scallops are better than any we have found in any restaurant.
Author: Gail New
Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
Author: Button
Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.
Author: CHRISADAMS
Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles.
Author: Lady Linda
This sauce includes shrimp and scallops, best served with linguine pasta.
Author: MARBALET
This sauce includes shrimp and scallops, best served with linguine pasta.
Author: MARBALET
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: DEBNJAMES
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Author: Juliana Hale
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea...
Author: Allrecipes Member
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: DEBNJAMES
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: DEBNJAMES
This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!
Author: DOREENB
This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.
Author: Natasha Titanov
Scallops coated with my own special seasoning and fried to a golden brown in butter.
Author: JimChicago52
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: Dinah
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: Dinah
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: Dinah
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Author: JimChicago52
This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.
Author: Shana
This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!
Author: DOREENB
This sauce includes shrimp and scallops, best served with linguine pasta.
Author: MARBALET
Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
Author: Button
Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
Author: Button
This is an incredibly basic but extremely versatile dressing.
Author: Chef John
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of...
Author: Doug Matthews
This scallop pasta dish is a very simple, easy to prepare meal that you will most likely be asked to make again. The taste, if carefully prepared and not overcooked, is incredible. Enjoy!
Author: JIM F
A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!
Author: Tanaquil
A nice light seafood dish, always a crowd pleaser.
Author: Carolyn Mantia McMann
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Author: DEBNJAMES
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked...
Author: Julie Cahoon
I made this for my husbands birthday, and it was a hit. We both ooohed and aaahed throughout dinner.
Author: CSHORES
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Author: JimChicago52
The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don't like it spicy.
Author: JimChicago52