Scallops

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Sauteed Bay Scallops with Lemon and Thyme

Ingredients

  • 1 lb Bay Scallops
  • Kosher salt & black pepper
  • 2 Tbsp butter (divided)
  • 1 tsp olive oil
  • 2 Tbsp minced shallots
  • 1/4 cup white wine
  • 2 Tbsp lemon juice
  • 1 tsp chopped thyme

Cooking Instructions

Rinse scallops and pat dry. Sprinkle with salt and pepper. Add oil and 1 tbsp butter to large skillet, heat over medium/high heat for 1 minute. Add scallops to pan, a few at a time, cooking 1 to 2 minutes per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated pan and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Remove from heat and stir in remaining tbsp of butter. Return scallops to pan and toss in sauce. Serve immediately.

scallops.with.thyme

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Bacon Wrapped Scallops with Spicy Mayo

Ingredients

  • 1 1/2 lbs Sea Scallops
  • 1/2 lb thin sliced bacon
  • Olive Oil
  • 1 cup mayonnaise
  • 1/4 cup hot chili paste
  • 2 Tbsp chopped cilantro, plus more for garnish
  • 3 avocados, sliced
  • 2 heads Bibb lettuce

Cooking Instructions

Heat the broiler. Wrap each scallop with a slice of bacon and secure it with a toothpick. Place the wrapped scallops on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook in broiler for about 10 minutes or until the bacon is cooked through, turning once.

In a small bowl, mix the mayonnaise, chili paste, lime juice and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayo. Garnish with cilantro leaves.
Bacon wrapped scallops

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Bay Scallops

Ingredients

  • 1 lb Bay Scallops
  • 1/4 c unbleached flour
  • 1 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 c dry white wine
  • 3 medium plum tomatoes, seeded and chopped
  • 1 tsp fresh thyme, or 1/2 tsp dried
  • I Tbsp stone ground mustard

Cooking Instructions

Rinse the scallops, drain, and pat dry with paper towels. Dredge the scallops in flour. In a 10-inch fry pan, heat the oil over medium-low heat. Add the garlic, then the scallops and sauté for 2 minutes. Add the wine, a little at a time. Add the chopped tomato, thyme, and mustard and cook for 1 to 2 minutes. Serve immediately.

Bay Scallops Special