Simple Scallops Supreme Food

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:

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

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.

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.

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.