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In the skillet, saute scallions, and garlic just until tender. Add wine, thyme, salt and pepper; bring to a boil on high heat and reduce liquid by half. Return scallops to skillet and heat through.
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As scallops will brown faster if they are not too crowded in the pan, it is a good idea to do them in two batches. Melt 4 tablespoons of the butter in a large, heavy skillet, sauté half the scallops over moderately high heat for no more than for 4-5 minutes until the edges are lightly
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recipe reviews for: Sauteed Scallops "A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."
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"A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."
allrecipes.com

Here's how to make it: In a small bowl, whisk together the mustard, the vinegar, 2 Tbsp. of the oil and salt and pepper to taste. In a non-stick skillet large enough to hold all of the scallops in one layer, heat the remaining 1 Tbsp. of oil over moderately high heat until it is hot but not
www.maxmontana.com

1/2 c. all purpose flour 1 tsp. salt 1/4 tsp. pepper 1 lb. scallops 1/2 c. milk 2-3 tbs. butter, melted 1/4 tsp. lemon juice Combine flour, salt and pepper in a shallow dish. Dip scallops in milk; then coat with flour mixture. Saute' in mixture of butter and lemon juice until lightly browned
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Recipe for Sauteed Scallops