Scallops Royale Recipes

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SCALLOPS ROYALE

Steps:

• Preheat oven to 375.
• In a heavy saucepan, whisk together soup, sour cream and wine.
• Cook over medium heat, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil).
• Set aside.
• Rinse scallops and pat dry.
• Arrange scallops in a single layer in a 9 x 9 x 2 inch greased baking dish.
• Cover with the sauce.
• Sprinkle with the croutons.
• Bake 9 to 10 minutes until scallops are white and tender.
• Crumbs should be golden brown.

RANDALL'S ORDINARY SCALLOPS

Steps:

• Mix scallions, garlic, paprika, salt, and pepper together.
• In a saute pan, melt butter. When butter is melted, add saute scallion mixture.
• In a separate bowl, coat the scallops with bread crumbs. Add the coated scallops to the saute mixture. Stir and cook for about 2 to 4 minutes, until golden brown.

CARROTS ROYALE

Steps:

• Sauté carrots in butter until tender-crisp, stirring constantly.
• Stir in remaining ingredients, tossing to coat evenly.

SCALLOPS ROYALE

Steps:

• Preheat oven to 375°.In a 2-quart saucepan, whisk together soup, sour cream, and wine. Over medium heat, cook, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil) set aside.Rinse scallops and pat dry. Arrange in a single layer in a 9 x 9 x 2-inch baking dish. Cover with sauce. Place croutons in a small reclosable plastic bag. Press our excess air and seal. With a rolling pin, coarsely crush croutons. Sprinkle over sauce.Bake for 9 to 10 minutes or until scallops are tender and crumbs are golden brown (do not overbake). Serve immediately.Serve with buttered linguini and steamed broccoli or spinach.

SCALLOPS ROYALE

Steps:

• 1. Preheat oven to 375°.2. In a 2-quart saucepan, whisk together soup, sour cream, and wine. Over medium heat, cook, stirring occasionally, 5 minutes or until just beginning to bubble (do not boil) set aside.3. Rinse scallops and pat dry. Arrange in a single layer in a 9 x 9 x 2-inch baking dish. Cover with sauce. 4. Place croutons in a small reclosable plastic bag. Press our excess air and seal. With a rolling pin, coarsely crush croutons. Sprinkle over sauce.5. Bake for 9 to 10 minutes or until scallops are tender and crumbs are golden brown (do not overbake). Serve immediately.

BAY SCALLOP PASTA WITH TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
• Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
• Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.