Simplest Bay Scallops Food

BAY SCALLOP STIR-FRY

Steps:

• In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
• Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

SIMPLEST BAY SCALLOPS

Steps:

• Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
• Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

FRIED PORTUGUESE STYLE BAY SCALLOPS

Steps:

• Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
• Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
• Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

BAY SCALLOPS & SHELLS

Steps:

• In a blender, combine cottage cheese with lemon juice and dill.
• Blend until smooth.
• Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
• Mix well.
• In a separate bowl mix the drained pasta with Italian dressing.
• Spoon the scallop mixture into the pasta shells.
• Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
• Melt cheese in the oven (broil) and then serve hot.

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.