They are delicious wrapped in bacon, pushed onto sticks and grilled.

Another favourite is with a blue cheese sauce. Cook them in a pan, return them to the shells, melt some blue cheese into creme fraiche, pour over scallops and grill quickly.

Yum ann_t

I also preferred seared in butter. Though i have been making pan roasts throughout the holidays. Adding a seared scallop on top of the toasted banquet slice, with lemon and scallions.

A pan roast is somewhat like an oyster stew base but i use whatever seafood i have. Usually heavy cream in most recipes but i just use whole milk...or for a lighter seafood stew, no milk or cream.

pic before milk.

And after milk with some spice...paprika, old bay, chipotle powder...

Haven't cooked them in a long time, but I used to saute them in olive oil w/ red & yellow sweet peppers, onions, garlic, parsley & oregano & serve over linguine w/ romano or parmesan cheese.

Hot cooked scallops always had an obnoxious taste for me. Husband loved them. Especially coated in graham flour before a butter saute.

One hot summer this recipe appeared and I was hooked.

*** Scallops & Mushrooms in Lemon Dressing (gourmet jul'74)
1 lb. scallops
2 T. onions, minced
1 bay leaf
1/4 t. salt
pepper

1 lb. mushrooms, sliced 1/4" thick

3 T. lemon juice
1/2 c. olive oil

Cover first 5 ingredients with water; bring to boil; turn off heat;
cover & let stand 5 min.; drain; set aside.
Slice mushrooms into serving bowl; set aside.
Whisk oil slowly into lemon juice. Season with salt & pepper to taste.
Add scallops to mushroom bowl & toss with dressing; chill minimum of 4 hrs.
Serves 8 as 1st course.
note
as main course for 4 with cheese souffle & crusty Fr. bread.

I lightly dust with flour and then I cook them in Ghee. Basting as I go. Give them a squeeze of lemon at the end.

I actually do not like them but the rest of the family loves them.

I love them every way there is to eat them! Seared and then deglaze the pan with balsamic vinegar which is reduced and then poured over them. Served with carrot fritters and yogurt dressing. Two of my favorite ways!

I usually make them sautéed in butter but we also enjoy them baked once in a while.

BAKED SEASONED SCALLOPS

1 Tbs. olive oil

2 Tbs. butter

2 Tbs. lemon juice

1/4 cup dry bread crumbs

3 Tbs. Parmesan cheese

1 tsp. Chopped parsley

1/2 tsp. Salt

1/8 tsp.pepper

1/8 tsp. old Bay seasoning

1 pound fresh scallops

Heat oil and butter in a shallow baking dish. Add remaining ingredients except scallops. Mix. Add scallops; toss to coat with mixture.

Bake, uncovered, in a 350 degree oven for 20 minutes.

Here is one "recipe" for scallops, served at my Feast of the Seven (Five) Fishes this year. Freeze sea scallops for several days, thaw and slice thinly before they completely thaw, serve with lemon, wasabi and gluten-free soy sauce. Scallop Sashimi (next to a mug of Rhode Island clam chowder):

I make this grilled scallop salad in the summertime, when I don't feel like cooking indoors.

MARGARITA SCALLOP SALAD

3 Tbs. fresh lime juice, divided
2 Tbs. minced fresh parsley
1 Tbs. minced fresh basil (or 1 tsp. dried basil)
1 pound sea scallops (halved, if large)
1/ 4 cup chicken broth
2 Tbs. olive oil
1/ 4 cup fresh orange juice
1 Tbs. tequila
1/ 4 tsp. salt
1/ 4 tsp. freshly ground black pepper

1 1/ 2 cups cherry or pear tomatoes, halved
1/ 2 sweet onion, halved and thinly sliced
1 cup thinly sliced cucumber
1 1/ 2 cups fresh corn kernels (or frozen corn kernels, thawed)
2 cups mixed salad greens

In a bowl, combine 2 Tbs. of the lime juice, the parsley and basil. Add the scallops, tossing to coat. Let stand at room temperature for 10 minutes. Meanwhile, in a large bowl, combine remaining 1 Tbs. lime juice, broth, oil, orange juice, tequila, salt and pepper. Add the tomatoes, onion, cucumber and corn, tossing to coat. Preheat the grill. Thread the scallops on 8 skewers. Spray the rack off the grill- with nonstick cooking spray. Place the skewers on the rack, cover and grill at medium, or 6 inches from the heat, turning once, for 4 to 6 minutes, or until the scallops are just opaque throughout. Place tomato mixture on top of greens and then top with scallops. Serves 4.
Note: If using fresh corn, I usually blanch it first in the microwave.

Here's another one: Bay Scallops with Mushrooms, Snow Peas and Shallots: (you can always sub in the larger scallops)

Bay Scallops with Mushrooms, Snow Peas and Shallot

* 2 teaspoons to 1 tablespoon oil total — I used about half and half of avocado oil and a pat of grass-fed butter (even if I am hard-pressed to find a mouth on the butter so it can consume grass or anything… but you know what I mean… )* 1 large shallot, diced
* 5 ounces, approximately, button mushrooms, chopped or broken up coarsely
* 3 ounces, approximately, snow peas, broken in half and any bad bits removed
* 1/2 pound bay scallops, as large as is available.
* Ground lemon pepper, about 1/4 teaspoon
* 1 tablespoon rice vinegar (NOT the sushi rice vinegar, which has sugar and other unnecessary stuff.)
* 1/16 – 1/8 teaspoon or less of red pepper flakes (optional). I rather like a mild kick with this idea.
* 1/4 – 1/2 teaspoon thyme
* 1/4 – 1/2 teaspoon savory (or you could use tarragon)
* salt to taste — I suggest a pinch

Heat the butter/oil in a skillet until everything is toasty hot, over medium heat.

Add in the shallot and mushrooms. Saute until shallot is translucent and the mushrooms are cooked.

Add the snow peas and everything else except the scallops, thyme and savory. Mix around to get everything cooking, for about 2 minutes.

Add the scallops, and cook another 2.5 – 3 minutes, stirring often, and I lean towards 3 minutes. (If you have 1/4 inch diameter scallops, reduce the cooking time to account for that.) You want the scallops white, not translucent, on all sides. You don’t want them dried-out, either.

Add the thyme and savory, mix around another thirty seconds, plate and serve. I’m thinking a light salad with shreds of cabbage, grape tomatoes, and a simple vinaigrette would be a great accompanying dish.

You could adapt this to sea scallops. I’d break up the sea scallops into quarters, so that aesthetically it fits better with the size of the other items in this dish. To truly bring out the sea scallop intensity, I’d probably pan-sear them whole (an extra step, but when you are paying that much more for them…), and only break them up when it is time to serve. Oh, and yes, with sea scallops, my button mushrooms would probably transform themselves into shiitake.