The simpler the better; just sear them in butter.

I've done this with shrimp and it was fantastic. I don't like scallops so I haven't tried it the way it was intended.

BAY SCALLOP GRATIN from Ina Garten:

* 6 tablespoons unsalted butter, at room temperature
* 6 large garlic cloves, minced
* 2 medium shallots, minced
* 2 ounces thinly sliced prosciutto di Parma, minced
* 4 tablespoons minced fresh parsley, plus extra for garnish
* 2 tablespoons freshly squeezed lemon juice
* 2 tablespoons Pernod
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 6 tablespoons good olive oil
* 1/2 cup panko
* 6 tablespoons dry white wine
* 2 pound fresh bay scallops
* Lemon, for garnish

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

If you want something different, these were just delicious.

Marilyn's Seared Scallops with Bacon and Mustard

16 large diver scallops (U10 dry pack preferred)
1/2 pound bacon
1/2 cup Dijon mustard

Preheat oven to 350. Place bacon and mustard in a food processor and puree until a smooth paste consistency. Pat the outsides of the scallops with paper towels until very dry. Coat both sides of scallops with puree. Sear the scallops in a hot fry pan with a drizzle of oil in it. Place scallops in the oven and bake for 10 minutes. Remove scallops and allow them to rest for about 3 minutes before serving. **Recipe inspired by Paula Deen.

And, p.s., I don't see why you can't just cook it in one dish and serve on plates. That's how I did it.

I love scallops and I, too, like them simply done -- seared and with rice.

But just in case you want to have some fun:

SCALLOP PAELLA
Serves 6

Ingredients

1/4 cup olive oil
16 oz scallops
1 large onion, chopped
2 cloves garlic, thinly sliced
1 1/2 cups paella rice
3 1/4 cups fish broth (I have a simple recipe)
1/4 teaspoon saffron
Salt and pepper to taste
1 medium roasted sweet red bell pepper, in strips
18 small mild green canned chiles
1 14-oz. can artichoke hearts (not "marinated"),
drained and sprinkled with lemon juice
Lemon wedges (optional), to serve

Directions

Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and sauté for 3 minutes. Set the scallops aside and discard the pan juices.

Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.

Add the roasted red bell peppers (reserving a few for the garnish, if wished) and the chilies and cook for a further 10 minutes.

Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.

Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

SCALLOPS FAJITAS

Ingredients

1 pound medium sea scallops, patted very dry
1/4 cup chopped cilantro
2 cloves garlic, thinly sliced
1/3 cup lime juice
4 9-inch flour tortillas
1 tablespoon olive oil
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 small fennel bulb (ferny tops removed, reserved),
sliced thinly

Directions

Stir together scallops, cilantro, garlic and lime juice. Let stand at room temperature for 20 minutes to 1 hour.

Meanwhile, wrap tortillas in foil and place in a 350° F oven until hot (about 15 minutes).

Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers, onion and fennel. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.

Add scallop mixture to pan, increase heat to high, and cook, stirring often, until scallops are opaque in center; cut to test (about 2-3 minutes).

Return vegetables to pan, stirring to mix with scallops to heat.

Serve with tortillas and "California Seafood Fajita Cream":

1/2 cup plain yogurt
1 Tbs fennel leaf, chopped very fine
1 tsp lemon juice
1/2 small avocado, smashed

Mix all together well.

PAN-SEARED SCALLOPS WITH KUMQUATS

Serves 2-3

Ingredients

1/2 cup orange juice or tangerine juice
1/2 cup seeded, thinly sliced kumquats
1 clove shallot, thinly sliced
1 tsp fresh lime juice
1/2 fresh green jalapeno, seeded, finely diced
1 tsp honey

6-8 whole sea scallops

1 Tbs butter
2 tsp olive oil

cooked basmati or jasmine rice

1-2 tsp fresh cilantro, finely chopped
1 Tbs pistachios, chopped

Directions

Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat and simmer 3 minutes or until slightly thickened.

Pat scallops completely dry with a paper towel before cooking to produce less splatter and to sear more effectively.

Heat a non-stick skillet over medium-high heat, add butter and olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center.

Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios.

SCALLOPS WITH MUSHROOMS IN WHITE WINE SAUCE

Serves 8

Ingredients
1/4 cup coarse fresh bread crumbs from a baguette
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
1 1/4 cups dry white wine
1 cup water
1/2 small onion, sliced
1/2 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, cut into 3/4-inch pieces
1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
3/4 stick (6 tablespoons) unsalted butter
1/2 cup heavy cream
1 large egg yolk
1 tablespoon all-purpose flour
8 cups kosher salt to stabilize scallop shells (if using)
1 1/2 tablespoons minced fresh flat-leaf parsley

8 (2-oz) ramekins

Directions

Preheat oven to 350°F. Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.

Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes.

Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.

Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.

Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.

Preheat broiler. Stir scallops and mushrooms into sauce, then divide among ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
Sprinkle with parsley.

Joe

Here's a recipe for Scallops Grenobloise that I saw Jacques Pepin prepare on his PSB show this morning.
http://www.copykatchat.com/showthread.php?t=38567

I thought it looked pretty good and when I searched the web, others who have tried it indicated that it was a winner.

Although one of the reviewers said that the 6 tablespoons of butter in the sauce was a bit much and could probably be reduced to 3 tablespoons.

It is quite simple with the main drawback being that there isn't much to prepare ahead of time. If you have all the ingredients ready, I would think this would be pretty quick to cook and put on the table though. Would be very fresh and delish.

Joe, isn't that last recipe Coquilles St. Jacques? A great scallop dish. Shell-shaped ramekins would be perfect for those.

If the scallops are very good quality and fresh, I like them best seared. I've served them over buttered, sauteed baby spinach and drizzled in Hollandaise. Simple and delicious.

Also, Nancy, I've subbed chopped scallops for crabmeat in your Crab Imperial recipe too. Yummo.

Good ideas...I really like the Scallops with Kumquats idea or the idea with a white wine sauce.

Gina, thanks for reminding me about the Crab Imperial.

Decisions.....

Woodie, bacon and mustard sound like a good one too....I should have mentioned no pork for this dinner.

Thanks to all...

Nancy

I made a dish using humongous (lol) sea scallops a couple of weeks ago. This was delicious:

SCALLOPS WITH SMOKED PAPRIKA WITH ORANGE COUSCOUS
Yield: 4 servings

For couscous:
4 t. olive oil
1/4 t. saffron threads, crushed
1 1/2 cups instant couscous (I used whole wheat couscous)
1/2 t. kosher salt
2 T. unsalted butter, diced
2 t. grated orange zest

For scallops:
1 1/2 t. smoked paprika
1 1/2 t. ground cumin
3/4 t. coarsely ground black pepper
1/8 t. ground red (cayenne) pepper
12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed
Olive oil
Kosher salt
1 T. chopped flat-leaf parsley
4 orange wedges

To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving.

To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture.

Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste.

To serve: Spoon a mound of couscous on each of 4 dinner plates; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating.

Source: St. Louis Post Dispatch

Lori

My favourite dish for scallops is Coquille St Jacques. I don't have the recipe here at the cottage with me but it is pretty much identical to the Scallops with Wine and Mushrooms posted by Joe.

I think mine may have an egg in the sacue and for sure it uses green onions instead of a whole onion.

Delicious!

Nancy, scallops have such a wonderful flavor all by themselves, that I just saute them in a pan with butter and a final squeeze of lemon. You could always lightly bread them in crumbs or panko and saute, then serve with a tartar sauce or a remoulade too. A side of sauteed spinach with a dash of soy and toasted sesame seeds are great.

I have the Ina Garten book and watched her make that recipe on Saturday. Looks very good.

Lorihean: That dish looks SCRUMPIOUS!!!!

I'm in the camp of simple is better with scallops. I love scallops and the flavor. Don't cook for long or they will be tough.

Here is a recipe that I did make a couple of times that is very rich but very good.

Scallops Charleston - Paula Deen
4 servings

1 1/2-pounds fresh sea scallops
Salt and pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil leaves
Flour, for dusting
3/4 cup sherry or dry white wine
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyere

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.

To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.

In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)

Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

NOTE: I did serve with wild rice and mixed lettuce salad.

If anyone has issues pan searing scallops it might not be you. The supermarkets near us sell scallops that are water logged, likely soaked in a brine of some sort (it bulks up the weight, you are paying for water). It is impossible to sear them in a pan, the pan fill with fluid. I now buy them only from the fish market (we are lucky to have several near us).

Truthfully, Lorijean's looks delicious, I'm going to have to try that.

Elery and I had cioppino on Christmas, it included scallops along with shrimp, crab, mussels, clams and cod. I've never had it before, but I'll sure have it again, it was so good.

A special dinner kind of dish because seafood is so expensive here, I won't have it often. That's OK, I won't have time to get tired of it!

Anyway, if you have any scallops left over, Nancy, make some cioppino!

Oh, and Merry Christmas and a very happy New Year.

Annie

I have also mixed approx 1/2 spicy mustard and 1/2 honey and let the scallops sit in the mixture for about half hour and then broiled them, watching them closely, rebrushing with mixture & turning once.