Can anyone give me some scallop recipe?

ooo Scallops - I love them!

If you're feeling inventive, good ingredients that compliment scallops include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine.

I have collected a few recipes from our site for you too, as they all vary in flavours and I don't know what kind of recipe you're after:

David Massey's pan-fried scallops with braised cabbage, chorizo and pea salsa on celeriac purée http://uktv.co.uk/food/recipe/aid/579577/

Jun Tanaka's griddled scallops with crushed potatoes and pine nut and parsley dressing http://uktv.co.uk/food/recipe/aid/580069/

Andrew Nutter's seared scallops with china town duck http://uktv.co.uk/food/recipe/aid/582056/

Michael Caines' pan-fried scallops with vanilla and apple purée, herb salad and basil foam http://uktv.co.uk/food/recipe/aid/583128/

And finally, Nigel Cook's luxurious scallop gratin in a rich and creamy sauce http://uktv.co.uk/food/recipe/aid/580470/

If you have any other queries or concerns please don't hesitate to contact us on Twitter, http://www.twitter.com/uktv

Good luck and I hope you find what you're looking for!

Regards,

Lise

Ingredients

8 ounces bay scallops

2 tablespoons unsalted butter

1 tablespoon minced garlic

1/4 teaspoon kosher salt, plus a pinch

1 cup fresh bread crumbs or crushed crackers

2 medium size very ripe tomatoes, finely chopped

1/4 cup chopped fresh parsley leaves

Directions

Preheat the oven to 450 degrees F.

Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.

Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.

In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately

go to food network many recipes!

As above, but even simpler. Considering how much they probably cost, do you want to taste the scallops or the sauce? Just peel and coarsely chop one clove of garlic and fry this with the scallops in a little olive oil. Remove the scallops and then pick off any bits of garlic, so that they are coated with nothing but the flavoured oil. Serve with a green salad. Personally, I wouldn't even bother with the lemon juice. Sometimes, less is more.

Best case scenario: you eat the scallops within 24 hours of purchasing of them.

Here are some easy ways to cook them since your starting out:

- add olive oil to a saute pan and turn the heat to med-high. Wash the scallops in cold water and pat dry. Salt & pepper and place flat side down in the pan (if they're sea scallops) or just toss all of them in (if they're bay scallops). Turn after 2 minutes and cook until they feel solid when pressed with your finger. They shouldn't be jiggly. Enjoy with rice, pasta or on a salad!

-bread and deep fry them

-season and place under the broiler in your oven but keep and eye on them so they don't burn! Turn after one side begins to brown.

-make a tomato based veggie soup and toss them in at the end for 5-10 minutes to poach - YUM!

6 tablespoons unsalted butter, at room temperature

6 large garlic cloves, minced

2 medium shallots, minced

2 ounces thinly sliced prosciutto di Parma, minced

4 tablespoons minced fresh parsley, plus extra for garnish

2 tablespoons freshly squeezed lemon juice

2 tablespoons Pernod

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 tablespoons good olive oil

1/2 cup panko

6 tablespoons dry white wine

2 pound fresh bay scallops

Lemon, for garnish

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Fry up some butter and a bit of bacon in a pan.

Open the scallops and throw them in. Fry lightly. Pour on some sweetish white wine. Eat.

Baked Scallops

INGREDIENTS (Nutrition)

4 tablespoons butter, melted

1 1/2 pounds bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

http://allrecipes.com/Recipe/Baked-Scallops/Detail...

i would keep it simple:

fry some garlic, add the scallops then large squeeze of lemon all over.

The above sounds nice!