Separate the scallops and sprinkle with salt. Cook celery, mushrooms and green pepper in 2 tablespoons butter until tender. Melt remaining 4 tablespoons of butter over a low heat. Blend in flour and 1 teaspoon salt. Gradually add milk, cook and stir until thickened. Combine scallops, vegetables, and

Bring broth, nutmeg and pepper to a boil over medium high heat. Add scallops and let the mixture return to a boil. Reduce heat to low, cover and simmer until the scallops are barely cooked, about 3 minutes. With a slotted spoon, remove scallops to a bowl and cover loosely to keep warm. Reserve the

Instructions Preheat oven to 350 degrees. Coat 1-qt. casserole or baking dish with non-stick cooking spray. In a small bowl, blend together flour, 1 1/2 tablespoon cheese flavor sprinkles, parsley flakes, mustard and blend seasoning. Place a thin layer of potatoes in casserole. Top with a thin layer

Scallops are a very popular type of seafood and one reason for that is because scallops are very versatile. Scallops can be prepared in so many different ways, including sautéing, grilling, broiling, baking and stir-frying. Whatever way you choose to prepare scallops, you should take care not

Preheat oven to 350 degrees. Coat 1-qt. casserole or baking dish with non-stick cooking spray. In a small bowl, blend together flour, 1 1/2 tablespoon cheese flavor sprinkles, parsley flakes, mustard and blend seasoning. Place a thin layer of potatoes in casserole. Top with a thin layer of chopped

My favortie stir fry with seafood