recipe for scallops, any idea's?

I often make a shrimp/scallop peanut sate:

saute onions, pepper strips (green, red, whatever you have), add scallops and other veggies if you like. Add seasonings: cayenne pepper, ginger, garlic, etc. Add cooked shrimp (or add earlier if uncooked). Make a sauce of some water, cornstarch, soysauce. Add some brown sugar and peanut butter. Serve over cooked rice or Mr. Noodles.

I know I didn't specify ammounts - that's because I just do it as I feel like it and rely on tasting. I'm creative and never measure anything.

This has scallops, salmon and flounder and is very tasty!

Fish Roll with Compound Butter

2 thin salmon fillets

3 flounder fillets

8 sea scallops

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

Salt and pepper, for seasoning

Canola oil, for brushing

Compound Butter:

4 ounces butter (1 stick), at room temperature

1 teaspoon dry parsley flakes

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.

Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.

For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.

Preheat your broiler and place the oven rack 6-inches from the heating element.

Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.

Serve with 1 slice of compound butter on each fish roll

Lemon-Basil Risotto With Diver Scallops

Risotto

5 cups fish or chicken stock

2 tablespoons olive oil

2 shallots, peeled and minced

1 small stalk celery, minced

2 tablespoons finely chopped celery leaf

11/2 cups carnaroli or arborio rice

1/3 cup dry vermouth

1/4 cup unsalted butter

zest of 1 small lemon

1/3 cup fresh basil leaf, torn

1/2 tablespoon kosher salt, or more if desired

freshly ground black pepper to taste

Bring stock to a boil, reduce to simmer, and keep on the stove near the pot of rice. In a large, heavy saucepan heat olive oil over medium heat. Add shallots and stir with a wooden spoon until softened. Add celery and celery leaf and stir. Add rice and stir until well combined. Pour in vermouth and simmer, stirring, until liquid is almost reduced. Begin adding hot stock 1/3 cup at a time, stirring continuously until liquid is almost absorbed before adding the next. Continue until rice is al dente and a creamy sauce has formed, about half an hour. Rice can scorch easily, so do not leave unattended. At end, stir in butter, lemon zest, and basil and season with salt and pepper.

Seared Scallops

2 tablespoons olive oil

12 very large (U/10 size) sea scallops, preferably dry-pack diver scallops

kosher salt and ground black pepper to taste

Heat olive oil over high heat in a large skillet. Sprinkle scallops lightly with salt and pepper and add to pan (do not crowd). Cook until golden brown on the outside and almost opaque but still slightly translucent in the center, turning once. Keep warm until ready to serve.

Saffron Mascarpone

1 teaspoon saffron threads

2 tablespoons dry white wine

1 tablespoon fresh-squeezed lemon juice

1/4 cup mascarpone cheese, softened

kosher salt and freshly ground pepper

In a small skillet bring saffron, wine, and lemon juice to a simmer. Cool slightly and whisk into mascarpone. Add salt and pepper to taste.

To serve, spoon risotto onto warm plates, top with scallops, and serve immediately with a dollop of mascarpone. Serves 4.

www.theonlinecookbook.zoomshare.com

has a great scallop recipe

lightly cook some bacon and roll the scallops up with it. use a toothpick to hold them in place a bake till done. very tasty appetizer.

I love them over pasta a light cream sauce. Below are a couple of possible recipes.

www.recipesource.com

best website for any recipe. I like that you can look for recipes by category, ingredient, nationality, etc. Great site, who needs a cookbook when this is out there?

sautee in butter and white wine, slice green onion and sprinkle on top when finished

serve with pilaf and a fresh salad, YUM!

http://www.redlobster.com/seafood/recipes.asp?reci...

http://www.olivegarden.com/recipes/