Type what you have

Ingredients

• ✓ sea scallop
• linguine pasta
• salt
• parsley
• oregano
• garlic
• red pepper flake
• yellow onion
• olive oil
• clam
• water
• tomato
• littleneck clam
• mussel
• calamari
• shrimp
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
3. 3 Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes.
4. 4 Remove shellfish and rinse with hot water.
5. 5 Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil.
6. 6 Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
7. 7 About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking.
8. 8 Serve seafood and sauce over pasta.

By Charles Anthony

Ingredients

• ✓ sea scallop
• olive oil
• white wine
• arborio rice
• shallot
• olive oil
• butter
• fish stock
• parsley
• lemon
• white wine
• red pepper flakes
• black pepper
• salt
• shrimp
• garlic
• olive oil

Instructions

1. 1 For the shellfish: Heat 3 tablespoons olive oil in a skillet over medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
2. 2 Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
3. 3 To make the risotto: Pour fish stock into a saucepan over medium heat and bring to a simmer.
4. 4 Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, about 1 to 2 minutes. Make sure not to burn the shallot and reduce the heat if the skillet gets too hot.
5. 5 Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until rice is tender, 15 to 18 minutes in total.
6. 6 Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking; stir and cook until shellfish are warmed through, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand briefly before serving.

By tea

Ingredients

• ✓ sea scallop
• salt
• black pepper
• olive oil
• shallot
• garlic
• white wine
• parsley

Instructions

1. 1 Season scallops with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
3. 3 Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.

By Ellie

Ingredients

• ✓ sea scallop
• salt
• clarified butter
• lemon juice
• garlic

Instructions

1. 1 Place scallops in a large bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
2. 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a medium bowl; whisk until combined. Let sit at room temperature for 30 minutes.
3. 3 Meanwhile, remove scallops from the refrigerator and let come to room temperature, 20 to 30 minutes.
4. 4 Melt remaining 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic-butter mixture and add to hot butter in the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook for 2 minutes more. Remove scallops from the heat and let them continue to cook while they rest off the heat, about 5 more minutes. Plate and serve.

By Brian Genest

Ingredients

• ✓ sea scallop
• butter
• lobster tail
• all-purpose flour
• heavy cream
• cream sherry
• gouda cheese
• pie crust

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Split the shell of the lobster tail lengthwise and add to the skillet. Cook, turning occasionally, until the shell is bright red and meat is opaque. Remove the tail from the pan. Peel off the shell and dice the meat; set aside.
2. 2 Whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and sherry. Continue to stir constantly over medium heat until thickened, about 2 minutes. Fold in lobster meat and remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Unroll the pie crusts onto a clean surface and cut into eight 6 inch circles. You may need to use a rolling pin to make them large enough to get four out of each crust. Press the circles into four individual sized ramekins. You could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
4. 4 Place 3 scallops into each ramekin and top each serving with a slice of Gouda cheese. Cover with remaining pie crust dough and crimp the edges to seal.
5. 5 Bake in the preheated oven until the crusts are brown, 12 to 15 minutes. Serve topped with lobster sauce.

By Trish Clifton Wiltshire

Ingredients

• ✓ sea scallop
• lemon
• sea salt
• black pepper
• olive oil
• butter
• lemon zest

Instructions

1. 1 Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
2. 2 Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

By Stephanie Karek

Ingredients

• ✓ sea scallop
• orange liqueur
• pate
• sea salt
• black pepper
• orange marmalade
• butter
• watercress

Instructions

1. 1 Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
2. 2 Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
3. 3 Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
4. 4 Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
5. 5 Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
6. 6 To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.

By Linda Loves Food

Ingredients

• ✓ sea scallop
• cracker
• garlic powder
• seafood seasoning
• butter
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the air fryer to 390 degrees F (198 degrees C).
3. 3 Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
4. 4 Dip each scallop in melted butter, then roll in the breading until completely coated. Set on a plate and repeat with remaining scallops.
5. 5 Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
6. 6 Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

By Kim's Cooking Now

Ingredients

• ✓ sea scallop
• linguine
• onion
• bacon
• garlic
• red pepper flakes
• black pepper
• salt
• white wine
• parsley
• lemon zest

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to bite, about 11 minutes; Drain.
2. 2 Heat a skillet over medium heat; Cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; Cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
3. 3 Remove the skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

By denisef

Ingredients

• ✓ sea scallop
• butter
• garlic
• lemon juice
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant.
3. 3 Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more.
4. 4 Transfer scallops to a platter, reserving butter in the skillet.
5. 5 Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.
6. 6 Enjoy.

By Button

Ingredients

• ✓ sea scallop
• maple syrup
• soy sauce
• mustard
• bacon
• toothpick
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk maple syrup, soy sauce, and Dijon mustard together in a glass or ceramic bowl. Add scallops; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet, making sure they do not overlap.
4. 4 Bake in the preheated oven until some grease has rendered from bacon, yet still very soft and pliable, about 8 minutes. Drain bacon strips on paper towels. Drain or wipe grease from the baking sheet.
5. 5 Wrap each scallop half with a halved bacon strip; secure with a toothpick. Place onto baking sheet. Sprinkle scallops with brown sugar.
6. 6 Bake in the preheated oven until scallops opaque and bacon crisp, 10 to 15 minutes, turning once halfway through. Scallops should reach an internal temperature of 145 degrees F (63 degrees C).

By Gabsmom

Ingredients

• ✓ sea scallop
• olive oil
• shallot
• lemon
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
2. 2 Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
3. 3 Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

By RACH7H

Ingredients

• ✓ sea scallop
• bread crumb
• parmesan cheese
• parsley
• garlic salt
• black pepper
• olive oil

Instructions

1. 1 Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
2. 2 Pour olive oil into a shallow bowl.
3. 3 Rinse scallops under cold water, then dip into the olive oil.
4. 4 Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
5. 5 Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
6. 6 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
7. 7 Brush the scallops lightly with more olive oil.
8. 8 Grill on the preheated grill until golden brown on both sides, about 5 minutes.

By Matt W

Ingredients

• ✓ sea scallop
• butter
• onion
• garlic
• lemon juice
• salt
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
2. 2 Melt butter in a saucepan over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Remove from heat; stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture; let stand for about 2 minutes.
3. 3 Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill until scallops turn opaque, turning once, about 4 to 5 minutes.
4. 4 Return remaining butter mixture to saucepan; bring to a boil, then reduce heat to low and keep warm while scallops cook. Toss or brush over grilled scallops and serve.

By MAINJUMP

Ingredients

• ✓ sea scallop
• cracker
• black pepper
• garlic powder
• butter
• white wine
• lemon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
3. 3 In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
4. 4 Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

By Dinah

Ingredients

• ✓ sea scallop
• olive oil
• butter
• salt
• black pepper
• white wine
• lemon
• tarragon

Instructions

1. 1 Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
2. 2 Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

By Stompy

Ingredients

• ✓ sea scallop
• butter
• bourbon whiskey
• olive oil
• brown sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat ¼ cup butter, 2 ounces bourbon, and olive oil in a large skillet over medium-high heat until butter melted. Add sea scallops; cook until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate; drain any excess liquid from the skillet.
2. 2 Whisk remaining ¼ cup butter, remaining 2 ounces bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

By Doug Matthews

Ingredients

• ✓ sea scallop
• miso paste
• sake
• soy sauce
• sugar
• oil
• water
• butter

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• ✓ sea scallop
• seafood seasoning
• salt
• black pepper
• butter
• canola oil
• white wine
• balsamic vinegar
• mustard
• tarragon

Instructions

1. 1 Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper; sprinkle on both sides of scallops.
2. 2 Melt butter with oil in a large skillet over medium-high heat. Add scallops, being careful not to crowd skillet; cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches, if necessary, to avoid steaming the scallops. Be careful not to overcook. Transfer to a plate; cover to keep warm.
3. 3 Add wine, vinegar, and mustard to skillet; cook over medium heat, stirring constantly to scrape up browned bits from bottom of skillet, until glaze slightly thick and syrupy, 3 to 4 minutes.
4. 4 Drizzle scallops with glaze; garnish with tarragon.

By lutzflcat

Ingredients

• ✓ sea scallop
• butter
• creme fraiche
• white wine
• lemon zest
• cayenne pepper
• kosher salt
• tarragon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2. 2 Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
3. 3 Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
4. 4 Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ sea scallop
• all-purpose flour
• seasoning salt
• oregano
• thyme
• lemon pepper
• olive oil
• parsley
• lemon juice

Instructions

1. 1 In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
2. 2 Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
3. 3 Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

By CHRISADAMS

Ingredients

• ✓ sea scallop
• bread crumb
• salt
• butter
• olive oil
• white wine
• lemon juice
• parsley
• garlic

Instructions

1. 1 Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
2. 2 Melt butter with olive oil in a large skillet over medium-high heat; sauté scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate; keep warm.
3. 3 Stir wine, lemon juice, parsley, and garlic into skillet; bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops; serve.

By Tanaquil

Ingredients

• ✓ sea scallop
• white wine
• white wine vinegar
• shallot
• heavy cream
• butter
• olive oil
• salt
• pepper

Instructions

1. 1 Combine white wine, vinegar, and shallots in a medium saucepan over medium-high heat. Cook until about 1 tablespoon liquid remains in the pan. Stir in heavy cream; continue boiling until reduced by half. Stir in butter, 1 tablespoon at a time, until melted. Keep sauce warm.
2. 2 Preheat the oven on broiler setting.
3. 3 Brush scallops with olive oil; sprinkle with salt and pepper. Place under the preheated broiler until scallops are opaque, with a bit of brown around the edges, about 2 minutes per side.
4. 4 Place a spoonful of sauce on each plate and top with 4 scallops.

By DeeAnn

Ingredients

• ✓ sea scallop
• coconut vinegar
• vegetable oil
• garlic
• tomato
• red onion
• ginger
• thai chile pepper
• calamansi juice
• green onion
• lemon zest
• fleur de sel

Instructions

1. 1 Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
2. 2 Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
3. 3 Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

By Yana Gilbuena

Ingredients

• ✓ sea scallop
• butter
• all-purpose flour
• heavy cream
• parmesan cheese
• salt
• black pepper
• spinach
• mozzarella cheese
• bread crumb
• old bay seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie plate.
2. 2 Bring a pot of water to a boil. Rinse scallops. Cook in the boiling water until opaque, about 2 minutes. Transfer scallops to a paper-towel-lined plate with a slotted spoon; pat dry. Transfer to the prepared pie plate.
3. 3 Melt butter in a small saucepan over low heat. Add flour; cook, stirring constantly, until smells nutty, about 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and black pepper; cook, stirring constantly, until thick, 2 to 3 minutes.
4. 4 Squeeze spinach dry; spread over scallops in an even layer. Pour cream sauce over spinach; top with mozzarella cheese, remaining 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle with Old Bay seasoning.
5. 5 Bake in the preheated oven until brown and bubbly, about 15 minutes.

By PONYGIRL64

Ingredients

• ✓ sea scallop
• butter
• garlic
• shallot
• nutmeg
• salt
• pepper
• bread crumb
• olive oil
• parsley
• lemon wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
4. 4 Combine bread crumbs and olive oil in a separate bowl. Sprinkle on top of scallops.
5. 5 Bake in the preheated oven until crumbs are brown and scallops are done, 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

By Christine Laliberte

Ingredients

• ✓ sea scallop
• shiitake mushroom
• soy sauce
• olive oil
• lemon juice
• olive oil
• lemon juice
• garlic
• italian seasoning
• wooden skewer

Instructions

1. 1 Combine mushrooms, soy sauce, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a bowl; stir to coat.
2. 2 Combine scallops, 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic, and Italian seasoning in a separate bowl; stir to coat.
3. 3 Soak wooden skewers in water while mushrooms and scallops marinate, 30 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Meanwhile, thread mushrooms and scallops onto separate skewers.
6. 6 Cook on the preheated grill until mushrooms soften and scallops are opaque, about 3 minutes per side. Cook mushrooms 1 to 2 minutes more if needed.

By Soup Loving Nicole

Ingredients

• ✓ sea scallop
• butter
• mushroom
• shrimp
• all-purpose flour
• black pepper
• clam juice
• sour cream
• sherry
• parsley

Instructions

1. 1 Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
2. 2 Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
3. 3 In a medium bowl, mix together the flour, black pepper, and clam juice.
4. 4 Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

By VALARIE34

Ingredients

• ✓ sea scallop
• salt
• black pepper
• olive oil
• garlic
• white wine
• lemon juice
• parsley
• cajun seasoning
• butter
• green onion

Instructions

1. 1 Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.
2. 2 Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.
3. 3 Place scallops into the preheated water in the pot and cook for 30 minutes.
4. 4 Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
5. 5 Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.
6. 6 Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.
7. 7 Spoon sauce over scallops; sprinkle with green onion tops to serve.

By Bren

Ingredients

• ✓ sea scallop
• chicken broth
• white wine
• lemon
• shallot
• garlic
• butter
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
3. 3 Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
4. 4 Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

By DEBIW