Best recipe for Scallops?

I love scallops, but I have no idea what kinds of food they go with. I usually end up making them as a starter with some white wine sauce, but this is getting boring!


Does anyone have any recipes?Best recipe for Scallops?
Seared scallops with pomegranate sauce





Ingredients


1 cup pomegranate juice


1/4 cup balsamic vinegar


2 tablespoons soy sauce, low sodium is okay


freshly ground black pepper


red pepper flakes


1 1/2 lbs sea scallops


canola oil, for the pan


coarse salt


sugar


1 bunch watercress


seeds from 1 pomegranate





Method


Combine juice, vinegar, soy sauce, a few twists of black pepper, and red pepper flakes in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half [15 minutes], stirring frequently. Keep warm while you prepare the scallops





Rinse scallops; pat dry. Heat a few teaspoons of vegetable oil in a cast-iron skillet over medium-high heat. Sprinkle both sides of the scallops with salt, sugar, and a few twists of black pepper. Add scallops to pan; cook 2 minutes on each side, remove from heat.





Mound watercress on a serving platter; arrange scallops over top. Drizzle watercress and scallops with pomegranate sauce; garnish with pomegranate seedsBest recipe for Scallops?
These are different, and delicious...





***Seared Sea Scallops with Creamy Grits****





鈥? pound large sea scallops


鈥alt


鈥? tablespoon flour


鈥? 1/2 tablespoons Cajun or Creole seasoning


鈥? teaspoon paprika


鈥? tablespoons melted butter


鈥? to 3 teaspoons olive oil


鈥 few teaspoons fresh chopped parsley





鈥reamy Grits


鈥? cup heavy cream


鈥? can (1 2/3 cups) chicken broth


鈥? cup water


鈥? tablespoons butter


鈥?/4 teaspoon salt


鈥?/8 to 1/4 teaspoon pepper


鈥? cup quick grits





Preparation:


First, prepare grits, following directions below.


If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt. In a plate, combine flour, Cajun seasoning and paprika. Heat olive oil in a heavy skillet over medium heat. Coat scallops with the seasoning mixture then dip quickly in the butter.





Cook scallops for about 3 minutes on each side, until nicely browned and opaque. Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.





Grits:


Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.


Serves 4 to 6.





***Scallops Florentine***





1 pound sea scallops


3 tablespoons butter


2 tablespoons all-purpose flour


1 cup heavy cream


1/4 cup grated Parmesan cheese


salt to taste


ground black pepper to taste


1 (10 ounce) package frozen chopped spinach, thawed





1 cup shredded mozzarella cheese


1/4 cup grated Parmesan cheese


1/4 cup plain bread crumbs


1 tablespoon OLD BAY庐 Seasoning





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.


Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.


In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.


Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.


Bake in preheated oven for 15 minutes, or until browned and bubbly.








If you have bay scallops, then this recipe is great. Bay scallops are alot smaller, but much sweeter than the sea variety.





***Baked Scallops***





4 tablespoons butter, melted


1 1/2 pounds bay scallops, rinsed and drained


1/2 cup seasoned dry bread crumbs


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon paprika


1/2 teaspoon dried parsley


3 cloves garlic, minced


1/4 cup grated Parmesan cheese





DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.


Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.


Bake in pre-heated oven until scallops are firm, about 20 minutes.
Cajun Seafood Pasta -- Use all scallops if you want!








.INGREDIENTS


2 cups heavy whipping cream


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh thyme


2 teaspoons salt


2 teaspoons ground black pepper


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped green onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta








..DIRECTIONS


1.Cook pasta in a large pot of boiling salted water until al dente.





2.Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.





3.Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.





4.Drain pasta. Serve sauce over noodles.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Seafood Fettuccine --








.INGREDIENTS


1 (16 ounce) package dry fettuccine noodles


1 1/2 tablespoons butter or margarine


1 cup chopped green onions


4 garlic cloves, peeled and minced


1 pound medium shrimp - peeled and deveined


1 pound sea scallops


2 cups half-and-half cream


1 cup freshly grated Parmesan cheese


salt and pepper to taste


2 tablespoons cornstarch (optional)








..DIRECTIONS


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.Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.





3.Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.





4.Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
try heating some olive oil add garlic,per scallop two slices of good chorizo ( the tin hard one) and then the scallops. Fry it all together, add a dash of sherry and serve with the same sherry on the side


Its really nice and quite unusual
scallops butter and garlic sauce


scallops cheesy alfredo





served with noodles or rice-





we usually add shrimp in there as well!.