Type what you have

Ingredients

• ✓ bay scallop
• garlic
• parsley
• celery leaf
• salt
• corn oil
• pea
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Ingredients

• ✓ bay scallop
• water
• olive oil
• salt
• cilantro
• mango
• red bell pepper
• olive
• avocado
• lemon

Instructions

1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Ingredients

• ✓ bay scallop
• green onion
• sesame seed
• sriracha hot sauce
• cayenne pepper
• shrimp
• sriracha hot sauce
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• sesame seed
• salt
• sugar
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ bay scallop
• butter
• lemon juice
• garlic salt

Instructions

1. 1 Preheat the broiler to high heat.
2. 2 Rinse scallops and place in a shallow baking pan. Sprinkle with 2 tablespoons melted butter, lemon juice, and garlic salt.
3. 3 Broil in the preheated broiler until scallops begin to turn golden, 6 to 8 minutes. Remove from the oven and serve with extra melted butter on the side for dipping.

By Gail New

Ingredients

• ✓ bay scallop
• asparagus
• mushroom
• olive oil
• lemon pepper seasoning
• parsley
• paprika
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Add scallops, asparagus, mushrooms, olive oil, lemon-pepper seasoning, parsley, and paprika to a large bowl. Stir until evenly combined. Transfer to the air fryer basket.
3. 3 Cook in the preheated air fryer for 8 minutes, shaking halfway through the cook time.
4. 4 Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ bay scallop
• butter
• onion
• garlic
• lemon juice
• salt

Instructions

1. 1 Rinse scallops and pat dry with paper towels.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
4. 4 Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
5. 5 Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
6. 6 Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.

By Mama Biscuits

Ingredients

• ✓ bay scallop
• paprika
• chili powder
• olive oil
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, black pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
3. 3 Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through cooking time.

By Soup Loving Nicole

Ingredients

• ✓ bay scallop
• mayonnaise
• sriracha sauce
• salt
• black pepper
• bacon
• olive oil cooking spray

Instructions

1. 1 Mix together mayonnaise and Sriracha in a small bowl until well combined. Refrigerate until ready to serve.
2. 2 Preheat the air fryer to 390 degrees F (200 degrees C).
3. 3 Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper. Wrap each scallop with 1/3 slice of bacon and secure with a toothpick.
4. 4 Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary.
5. 5 Cook in the preheated air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from bacon. Serve with Sriracha mayo.

By fabeveryday

Ingredients

• ✓ bay scallop
• medium seashell pasta
• olive oil
• mushroom
• green onion
• garlic
• shrimp
• crabmeat
• white wine
• lemon juice
• butter
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
3. 3 Toss pasta with seafood sauce and parsley.

By Beth Lewis

Ingredients

• ✓ bay scallop
• garlic
• olive oil
• tomato
• red pepper flake
• oregano
• basil
• salt
• linguine
• shrimp
• mussel
• parsley

Instructions

1. 1 Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm.
3. 3 While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
4. 4 Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

By Stephanie Duncan

Ingredients

• ✓ bay scallop
• butter
• mushroom
• cumin
• black pepper
• onion
• garlic

Instructions

1. 1 Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
2. 2 Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

By Evelyn Chartres

Ingredients

• ✓ bay scallop
• chicken broth
• carrot
• celery
• onion
• potato
• thyme
• parsley
• salt
• black pepper
• mushroom
• margarine
• white wine
• egg yolk
• heavy cream

Instructions

1. 1 In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
2. 2 In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
3. 3 In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

By Kathy J Bourdess

Ingredients

• ✓ bay scallop
• bread crumb
• salt
• black pepper
• egg
• butter
• olive oil
• lemon juice

Instructions

1. 1 Mix bread crumbs, salt, and pepper in a resealable plastic bag.
2. 2 Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
3. 3 Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

By amberrlp

Ingredients

• ✓ bay scallop
• butter
• bread crumb
• parmesan cheese
• garlic
• onion powder
• garlic powder
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour melted butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer.
3. 3 Mix bread crumbs, Parmesan cheese, minced garlic, onion powder, garlic powder, paprika, and parsley together in a small bowl: sprinkle over the scallops.
4. 4 Bake scallops in the preheated oven until firm, about 20 minutes.
5. 5 Serve and enjoy!

By John Bragg

Ingredients

• ✓ bay scallop
• lime
• celery
• tomato
• green bell pepper
• green onion
• parsley
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ bay scallop
• olive oil
• garlic
• tomato
• salt
• red pepper flakes
• linguine pasta
• shrimp
• parsley

Instructions

1. 1 Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 3 Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.

By MARBALET

Ingredients

• ✓ bay scallop
• garlic parmesan italian vinaigrette
• seafood
• small shrimp
• red onion
• red bell pepper
• yellow bell pepper
• cilantro
• salt
• pepper
• assorted greens

Instructions

1. 1 Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
2. 2 Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

By Marie's Dressings

Ingredients

• ✓ bay scallop
• olive oil
• all-purpose flour
• white wine
• onion
• green bell pepper
• dill
• cherry tomato
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
2. 2 Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

By Mark Cotter

Ingredients

• ✓ bay scallop
• spaghetti
• olive oil
• spinach
• water
• lemon juice
• garlic powder
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté spinach in hot oil until heated through. Stir in water, lemon juice, and garlic powder.
3. 3 Add scallops and cook until opaque, about 3 minutes. Be careful not to overcook. Season with salt and pepper.
4. 4 Transfer spaghetti to a serving dish. Pour scallops and sauce over the top. Sprinkle with Parmesan cheese to serve.

By Kim Robichaud

Ingredients

• ✓ bay scallop
• fettuccine pasta
• olive oil
• garlic
• zucchini
• salt
• red pepper flakes
• basil
• tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
3. 3 Pour sauce over cooked pasta and serve with grated Parmesan cheese.

By Lisa Stinger

Ingredients

• ✓ bay scallop
• linguine pasta
• olive oil
• grape tomato
• white wine
• kalamata olive
• red pepper flakes
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
2. 2 Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
4. 4 Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

By lutzflcat

Ingredients

• ✓ bay scallop
• margarine
• garlic
• onion
• white wine
• salt
• black pepper
• romano cheese
• chicken broth
• linguine pasta
• parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

By Nikki Medina

Ingredients

• ✓ bay scallop
• butter
• bread
• olive oil
• garlic
• white wine
• lemon juice
• flat-leaf parsley
• butter
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
3. 3 Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
4. 4 Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. 5 Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
6. 6 Stir in parsley and cold butter; remove from the heat.
7. 7 When butter melts, stir in cayenne, salt, and pepper.
8. 8 Spoon scallops over buttered toast and serve immediately.

By John Mitzewich

Ingredients

• ✓ bay scallop
• lasagna noodle
• olive oil
• garlic
• portobello mushroom
• alfredo pasta sauce
• shrimp
• imitation crabmeat
• ricotta cheese
• egg
• black pepper
• cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. 3 In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. 4 Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

By Sara Van Noy

Ingredients

• ✓ bay scallop
• linguine
• anchovy fillet
• oil
• onion
• chicken stock
• white wine
• garlic
• parsley
• seafood seasoning
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

By Sarah

Ingredients

• ✓ bay scallop
• linguine pasta
• olive oil
• butter
• garlic
• shrimp
• clam juice
• sun-dried tomato
• parsley
• lemon zest
• salt
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
3. 3 Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
4. 4 To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

By Star Pooley

Ingredients

• ✓ bay scallop
• olive oil
• chicken breast
• garlic
• mild sausage
• stewed tomato
• tomato
• tomato paste
• crab and shrimp boil seasoning
• littleneck clam
• mussel
• shrimp
• angel hair pasta

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ bay scallop
• puff pastry shell
• butter
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice
• dijon mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ bay scallop
• puff pastry shell
• butter
• button mushroom
• shallot
• half and half
• flour
• white wine
• sherry
• lemon juice
• mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 18 to 20 minutes (follow directions on package).
3. 3 While the pastry shells are baking: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and sauté quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
4. 4 Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
6. 6 Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
7. 7 Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

By lutzflcat

Ingredients

• ✓ bay scallop
• spaghetti
• vegetable oil
• butter
• garlic
• lemon zest
• red pepper flakes
• sherry
• heavy cream
• salt
• pepper
• lemon
• parsley
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
2. 2 Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn.
3. 3 Add butter and stir scallops until butter melts. Stir in garlic.
4. 4 Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
5. 5 Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
6. 6 Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute.
7. 7 Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

By John Mitzewich