any easy first timer cook for using scallops?

Answer 1

Broil them with a little garlic, butter and parsley.

Answer 2

The following is a fantastic recipe. Not many ingredient's but they'll think you slaved away!

Pan-Seared Scallops with Pesto and Tomato

Ingredients
2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately

Answer 3

This is a creole scallop dish that I like to make for me and my wife. It's very healthy (can be used on South Beach Phase 1 diet), but absolutely PACKED full of flavor.

Ingredients:
2 slices turkey bacon,
1 finely diced yellow onion,
1 finely diced red bell pepper,
1 finely chopped celery stick,
1 clove minced garlic,
1 16 ounce can chopped tomatoes,
1 bay leaf,
1/2 teaspoon black pepper,
1 teaspoon Worcestershire sauce,
1 teaspoon Tabasco sauce,
1 pound of scallops.

Cooking instructions:
Fry the bacon in a large skillet over medium heat until crisp, then remove and place on a paper towel to drain.
In the hot bacon drippings cook the onion, bell pepper, and celery for 5 minutes.
Stir in the garlic and cook for 1 minute.
Add the tomatoes and juice from the can, the bay leaf, black pepper, Worcestershire sauce and Tabasco sauce.
Heat to boiling then immediately reduce the heat to low and simmer for 20 minutes.
Add the scallops and crumble the bacon into the sauce and cook for 10 minutes (don't stir too much now the scallops are in, you may accidentally break them up).
Remove and discard the bay leaf, and serve.

This makes two big, or three small, portions.
If you don't like your food too spicy, then only use 1/2 teaspoon of tabasco instead of a full one (that's my wife's addition, I like it with a little kick personally).
Best served in bowls rather than on plates.

Answer 4

Pat scallops dry. Pre-heat pan on medium heat. Add 2 tablespoons of butter. Sear 2-3 minutes on each side.

Answer 5

This is one of my award winning recipe:

4 Callisons Indian Mango Curry Seasoned Skewers
1/2 cup white wine
8 green onions, white ends cut into 3-inch lengths (save green tops for garnish)
12 large sea scallops
1 mango, cut into 1 1/2-inch chunks
1 tablespoon salad oil
Salt and black pepper to taste

Sweet Chili Soy Sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon soy sauce

Garnish
1 fresh lime, cut into wedges

DIRECTIONS

Soak skewers in white wine for 10 to 15 minutes.

Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.

Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango.
Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.

Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.

Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.

Garnish with green onion slivers and lime wedges.

Answer 6

SEAFOOD STIR FRY

1) Scallops, shrimp or lobster (clams, crab legs)

1 c. clam juice or cooked shells Fresh garlic, onion powder, basil, cornstarch, paprika
Cook 30 to 40 minutes. Cook seafood first 5 minutes. Add: Green & red peppers Mushrooms Pea pods & water chestnuts Green onions

Answer 7

HOW ABOUT

Tomato Scallop
INGREDIENTS:
2 tablespoon sliced green onion
1 tablespoon butter
1/2 cup fine dry bread crumbs
2 tablespoon Parmesan cheese
2 tablespoon chopped toasted pecans, optional
5 medium tomatoes
1 tablespoon white wine vinegar
dash Worcestershire sauce

Place onion and butter in a 2 cup glass measure. Microwave, uncovered, on 100 percent power about 1 minute or until onion is tender. Stir in bread crumbs, Parmesan cheese and chopped pecans, if using.

Peel tomatoes, if desired. Cut into 1/2-inch slices. Arrange tomato slices in a 9-inch microwave safe pie plate. Sprinkle with Worcestershire sauce. Cover with wax paper or plastic wrap, vented. Cook on high for 2 to 3 minutes, or until almost heated through. Give plate a half-turn once. Sprinkle crumb mixture over tomatoes. Cook, uncovered on high 30 to 60 seconds, or until heated through.
Serves 4 to 6.

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this one sounds good and it looks easy

Orange Shrimp and Scallop Skewers


1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick® Gourmet Collection® Anise Seed
1 teaspoon McCormick® Gourmet Collection® Garlic Salt
1/2 teaspoon McCormick® Gourmet Collection® Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection® Ginger, Ground
1 pound large scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)



1. Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.

3 Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.

Honey Ginger Dipping Sauce: Mix 3/4 cup orange juice, 2 tablespoons each sliced green onions, honey and soy sauce, and 1/4 teaspoon McCormick® Gourmet Collection® Ground Ginger.

Test Kitchen Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent burning.

Nutrition Information per 1 serving

Calories: 169 Sodium: 713 mg

Fat: 5 g Carbohydrates: 9 g

Cholesterol: 114 mg Fiber: 0 g

Protein: 22 g

Answer 8

Large scallops -

Pan sear in garlic butter (very swift, less than two minutes on each side.) Serve on braised spinach. Drizzle with alfredo sauce (parmesan cheese, heavy whipping cream, seasoned salt, pepper, oregano."

Saute in garlic butter with button mushrooms and peppers.

Make a kebab with a citrus marinade and shrimp.

Small -

Saute in garlic butter. Toss with pasta, spinach & roma tomatoes.

Answer 9

What sze scallops are you using? If they're larger, try wrapping them in bacon and sauteeing on the stove top. If thery'tr smaller, I have a great garlic-cream sauce...let me know if you want it!