What to do with Bay Scallops tonight for dinner?

Good bay scallops need little adornment. I prefer broiling them to a saute. Toss them with salt pepper and butter and put under a hot broiler flame for 4-5 minutes.

This one is rated on foodtv with 5 stars with a level of easy & takes 10 minutes to make; looks delicious, I think I will make it :)

Scallops Provencal

Ingredients

1 pound fresh bay or sea scallops

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

We had bacon wrapped sea scallops last night and they were soo good! Try this variation on a Tyler Florence recipe:

Scallops

5 strips of bacon

Lettuce cups

Avacado (thin slices)

May garnish (1 cup mayo, 1 tablespoon hot chili sauce, cilantro to taste and juice of half a lime)

Cut the bacon into small pieces and fry it in the pan and then sautee the scallops in the same pan minus some of the grease. In the lettuce cups add some scallops, avacado and a dollop of the mayo mix. Really good!

Choose any of Martha Stewart's delicious recipes. I'd go for a seviche:

http://www.marthastewart.com/portal/site/mslo/menu...

Sauteed Scallops

1½2 pounds bay scallops

½ cup all-purpose flour

kosher salt and pepper to taste

3-4 Tbsp. olive oil

2 garlic cloves, minced

lemon wedges

chopped fresh parsley for garnish, optional

Wash scallops and pat dry. Put flour in a shallow bowl and season w/ salt and pepper. Roll scallops in seasoned flour. Heat olive oil over medium heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic.

Stir in parsley and serve with lemon wedges. Serve with pasta or rice.

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Oh Yum! After you saute them (scallops only take seconds to cook) warm up some clam sauce (comes in a can) or diced Italian tomatos (can, too). I guess a jar of alfredo sauce would work, but if I had my druthers, I'd pick the clam sauce. (not clam juice)

Follow any of these recipes and serve over angel hair pasta.