Scallops Harborside Style Food

HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.

Steps:

• 1. Pat the scallops dry. Season with salt and pepper. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat. 3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine. 4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.

SCALLOPS-HARBORSIDE STYLE

Steps:

• Preheat broiler. Place rack 4 to 5 inches from heat source.
• If you are using large sea scallops, slice horizontally through center.
• Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
• Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
• Broil about 5 to 7 minutes.
• Serve hot with lemon wedges.
• Serves 3 or 4 as a main course, 6 to 8 as an appetizer.

BROILED SCALLOPS

Steps:

• Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours.
• Remove scallops from marinade, place in a 15x10 inch jellyroll pan. Pour enough marinade over scallops to coat, but cover( about 1 cup).
• Broil 2 minutes; turn scallops over, and broi 2 minutes until done. Serve hot.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.