BAY SCALLOPS MONTEREY Yield: 4 Servings 1 lb Fresh bay scallops Vegetable cooking spray 1 tb Unsalted margarine 2 tb All-purpose flour 3/4 c Skim milk 1/3 c (1 1/3 oz.) shredded Reduced-fat Monterey -Jack cheese 2 ts Parmesan cheese; grated 1 Jalapeno pepper; seeded -and chopped Place scallops in a

3 cups fresh, cleaned basil leaves 2 cups fresh cleaned flat-leaf parsley 3 cups chopped walnuts 1 cup grated Parmesan 3 cups extra virgin olive oil, plus 3 tablespoons 1 pound bay scallops 2 cups sliced mushrooms 1 cup sliced zucchini Kosher salt 8 ounces linguine Combine the basil, parsley,

1/2 pound Fresh bay scallops 1/4 cup Flour 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/4 cup Milk 1/4 cup Butter 1 1/2 tablespoons Bread crumbs|1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add

Rinse the scallops with cold water and pat dry. Sprinkle lightly with the paprika. Heat the oil and butter in a large nonstick skillet over medium-high heat for about 1 minute. Add the scallops to the skillet, a few at a time to avoid crowding, and cook for 1 minute per side, or until golden brown

Instructions Saute onion, green pepper and garlic in olive oil until onion is soft and translucent. Add tomatoes and black pepper; simmer for 12 to 15 minutes. Pour into lightly greased baking dish and set aside. Saute scallops in butter or margarine, stirring often. Add wine and lemon juice; simmer

----------------------FAVORITE RESTAURANTS, BON A------------------------- 2 sticks butter, room temp 1 c fresh breadcrumbs 6 cl garlic, crushed 2 tb onion, minced 1/2 c parsley, chpd 1/4 c white wine or sherry 1/2 lemon, juiced 1 salt and pepper 2 tb oil 2 tb onion, diced 1 1/2 lb fresh bay