Scallops are the ravioli of seafood: two-bite sized, and deceptively rich. These are so good, you’ll want to keep eating well past full. This preparation is very quick, so be sure your sides are ready before you start. Garlic mashed
Balsamic-Glazed Alaskan Scallops with Tomato Salsa
• 1 1/2 lbs Alaskan scallops • 2 tablespoons finely diced red onion • 1 1/2 cups balsamic vinegar • 1/3 cup sugar • Wooden skewers, soaked in water • olive oil Preparation Instructions 1. Combine all of the above
Elegant Alaskan Scallops
• 1 pound sea scallops • 1/2 tablespoon olive oil • 1/2 cup mushrooms, thinly sliced • 1/4 cup green onion, minced • 1 clove garlic, minced • 1/4 teaspoon pepper • 1/4 teaspoon salt • 1/4 cup dry sherry
Scallops Almandine
• 1 pound sea scallops • 1/4 tsp salt • 1/4 tsp pepper • 1/2 cup bread crumbs • 2 tbsp butter • 1/2 cup slivered almonds • 2 tbsp parsley, chopped Preparation Instructions 1. Rinse scallops in cold water,
Scallops and Tomato Pasta
• 1 pound sea scallops • 1 tablespoon olive oil • 1/2 pound dried pasta • 4 Roma tomatoes, chopped • 1/2 bunch cilantro, chopped • 2 tablespoons balsamic vinegar • Juice of 1 lime (about 2 tbsp) • 1
Seared Scallops with Sautéed Spinach
• 10-12 Alaskan sea scallops • 1-2 tsp butter • strong spinach • 2 teaspoon butter or olive oil • 2 large cloves garlic, sliced thinly • 1 large bunch of spinach, washed thoroughly Preparation Instructions 1. In a large
Skewered Alaskan Sea Scallops
• 1 pound Alaskan Sea scallops • strong basting Sauce • 2 tbsp butter, melted • 2 tbsp parsley, chopped • 1 tbsp lemon juice • 1/4 teaspoon paprika • 1/4 tsp garlic powder Preparation Instructions 1. Skewer scallops, about