any nice scallop recipes?

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!

I've made these easy appetizers for parties. Soak toothpicks to prevent burning.

BACON-WRAPPED SCALLOPS

12 lg. sea scallops (about 1 lb)

6 slices bacon

Seasoned pepper

Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper.

Preheat broiler. Place scallops on rack in broiling pan, with bacon facing the heating element. Broil 8 to 10 minutes until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.

Pan-Seared Scallops with Chili Cream Sauce Recipe

1 1/2 pound sea scallops

2 tablespoons all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses

2 teaspoons all-purpose flour

1 teaspoon vegetable oil

1 teaspoon margarine

1 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground cumin

3/4 cup 1% low-fat milk

2 tablespoons chopped fresh cilantro

fresh cilantro sprigs

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.

Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.

Melt margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 2-1/2 minutes or until thick, stirring frequently.

Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.

This recipe from CDKitchen for Pan-Seared Scallops with Chili Cream Sauce serves/makes 4

I like to thaw in cold water, then place in a large ziplock baggie. Add a cup of spicy italian dressing & a little minced garlic. Chill in fridge for 1 hour. Thread onto kabobs, alternating with cherry tomatos, bell pepper wedges, onion wedges, mushrooms or any other fav veggie. Grill til scallops turn opaque - just like shrimp, basting when you turn. Serve with a tossed salad & fresh garlic bread. Yummy!

Let them defrost in your fridge over night.

We like to add them to a hot skillet of butter with garlic powder (not garlic salt), a little bit of salt, pepper, and brown them just a little. Do not over cook.

That's all you need to do.

We serve with a tossed salad. We like Honey Mustard salad dressing.

http://www.foodnetwork.com/videos/super-easy-scall...

This is actually a video which takes you step by step through the recipe for an easy scallop dish.. yum!

( I have tried it, too and its great!)

Try frozen scallops with black bean sauce/hoisin sauce or both! :)