Recipes for "scallops"

Salt the scallops well and set aside at room temperature while you make the asparagus sauce.

Use a potato peeler to shave the outer layer off the asparagus spears, up to about three-quarters of the way up the spear. This part is more fibrous and will not break down as well in the blender. Chop the asparagus spears into 2-inch pieces.

Boil the asparagus in a pot of salted water for 5 to 8 minutes. This is longer than you’d normally cook asparagus, but you want the spears to blend well later.

Remove the asparagus from the pot. If you want to retain that vibrant green color, shock them in an ice bath.

Put the cooked asparagus in a food processor or blender. Add half the chicken stock and purée until smooth. (If you want an even smoother texture, you can push the purée through a fine mesh sieve or a food mill.)

Pour the sauce into a small pot and add the butter. Heat over very low heat until the butter melts, but do not let it boil, or even simmer. The sauce should be warm, not hot. If the sauce is too thick, you can add more chicken stock. Add salt to taste.

Pat the scallops dry with a paper towel. Heat a sauté pan on high heat. Add your cooking oil, and let it heat up for 2 minutes. The pan should be very hot. If it starts to smoke, move the pan off the heat. Lay in the scallops in the pan, well separated from each other. You might need to sear in batches.

If your scallops are thicker than 1 inch, turn the heat down to medium-high. Most sea scallops are about an inch. Let them sear without moving for at least 3-4 minutes.

Keep an eye on them. You will see a crust beginning to form on the outside edge of the scallop, and the meat will begin to whiten upward. A good time to check the scallop is when you see a golden brown ring at the edge of the scallop.

Try picking it up with tongs, and if it comes cleanly, check it—you should see a deep golden sear. If not, let it back down and keep searing.

When the scallops are well seared on one side, turn them over and sear on high heat for 1 minute (give or take). Then turn off the heat.

The residual heat will continue to cook the scallops for a few minutes. Let the scallops cook for at least another minute, or more if you like your scallops well-done.

To serve pour a little sauce in the middle of the plate, top with the scallops, the more browned side up.

Serve at once. Garnish with a little chopped parsley if you want, and maybe with a wedge of lemon.

Preheat the broiler to high heat.

Rinse scallops and place in a shallow baking pan. Sprinkle with 2 tablespoons melted butter, lemon juice, and garlic salt.

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.

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.

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.

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.

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.

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.

Season scallops with salt and pepper, then dredge in flour.

Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

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.

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. 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.

Wrap each scallop half with a halved bacon strip; secure with a toothpick. Place onto baking sheet. Sprinkle scallops with brown sugar.

Bake in the preheated oven until scallops opaque and bacon crisp, 10 to 15 minutes, turning once.

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.

Preheat the oven on broiler setting.

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.

Place a spoonful of sauce on each plate and top with 4 scallops.

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.

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.

Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.

Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.

Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.

Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.

Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.

Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Gather all ingredients.

Spread 1/2 tablespoon softened butter onto one side of each piece of toast.

Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.

Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.

Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.

Stir in parsley and cold butter; remove from the heat.

When butter melts, stir in cayenne, salt, and pepper.

Spoon scallops over buttered toast and serve immediately.

Preheat an outdoor grill for medium heat and lightly oil grate.

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.

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.

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.

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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.

In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.

In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.

Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.

Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs. Transfer to a large bowl.

After you have removed the kernels, hold one cob over the rim of the bowl of corn, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk into the bowl.

Repeat with all the ears. You should be able to get about 1 tablespoon of corn milk per cob. The starchy liquid of the corn milk adds creaminess to the kernels.

In a large skillet over medium heat, melt the butter. Add the onion and diced poblano. Cook, stirring often, for about 5 minutes, or until the vegetables soften. Add the corn, corn milk, cream, water, salt, and pepper. Cook, stirring often, for 3 to 4 minutes, or until the kernels are tender. Remove from heat.

The mixture should look creamy. If it seems dry, stir in more water, 1 tablespoon at a time. Stir in the cilantro or parsley. Remove from the heat and set aside while you cook the scallops.

Rinse the scallops under cold running water. If the side muscle (the small, tough pieces of scallop that attached the scallop to its shell) is present, remove it with a sharp paring knife. Pat the scallops dry with paper towels and sprinkle with salt and pepper.

In a large skillet (preferably cast-iron) over medium-high heat, heat the oil until very hot. Add the scallops without crowding them, and turn the heat to medium. Cook for about 5 minutes, or until they are golden brown on the bottom. Turn the scallops over and remove the pan from the heat.

Let them rest for a few minutes to cook in the residual heat from the pan. They are done when they feel firm to the touch and have a slight almost frilly-looking separation on the edge of the scallop. Serve them with the browned side up.

If necessary, reheat the corn over medium heat. Divide the corn evenly into shallow bowls. Place 3 to 4 scallops, browned side up, over the corn. Sprinkle the scallops with the lime juice and cilantro or parsley. Serve with lime wedges.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 400°.

Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.

Simply Recipes / Ciara Kehoe

Transfer the scallops to a 1 1/2-quart casserole baking dish using a spatula and arrange in a single layer. It's ok if they're a little crowded or if a few overlap. Pour off the cooking liquid to a separate container and reserve.

Simply Recipes / Ciara Kehoe

Heat 3 tablespoons butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

Simply Recipes / Ciara Kehoe

Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.

Simply Recipes / Ciara Kehoe

As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir gently to fully incorporate the scallops into the sauce.

Simply Recipes / Ciara Kehoe

Sprinkle breadcrumbs over the scallops and dot with the remaining 3 tablespoons butter.

Simply Recipes / Ciara Kehoe

Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serve with lemon slices.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Ciara Kehoe

Cut up the butter into pieces (a tablespoon each or so) and place in a stainless steel saucepan. Melt the butter on medium heat. Allow the butter to foam up and recede. Watch carefully. After a few minutes, the milk solids will form and sink to the bottom.

Once the milk solids begin to turn caramel-colored brown, the butter will have a lovely nutty aroma.

Remove from heat and pour the browned butter into a separate bowl to stop the cooking. (Pay attention! If you wait too long, you'll have blackened butter, not browned butter.) Set aside.

Remove the "foot" of the scallop from each scallop. (The foot is a small tough piece of meat that attaches the scallop to the shell.) Pat dry the scallops.

Heat the oil in a cast iron pan or hard-anodized aluminum sauté pan on high heat.

When the oil is shimmery hot, pat dry the scallops again and carefully place them in the pan, flat side down.

You may need to work in batches so you don't crowd the pan.

Once you've placed the scallops in the pan, do not move them. Allow them to sear.

Once you can see that the edges of the scallops touching the pan have browned, use tongs to turn the scallops over and sear the other side. Depending on the size of the scallops and the heat of your burner, this should take 3 to 4 minutes per side.

Once both sides are browned, remove the scallops to a warm plate, and turn off the burner.

Pour out the remaining oil from the pan, leaving any browned bits in the pan. Add the white wine to the pan and return the pan to the burner on high heat.

Let the wine boil and reduce until you have 2 tablespoons of liquid left in the pan.

Then turn off the heat, add the capers, lemon zest, and brown butter to the pan. Swirl to combine.

Place scallops on serving plates and pour sauce over them. Serve immediately.

1. Pat the scallops dry. In a medium bowl, combine the scallops paprika, cumin, garlic, crushed red pepper flakes, and a pinch each of salt and pepper.

2. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, and honey. Cook until the butter is golden and the scallops are opaque, about 3-4 minutes. Remove from the heat, add the lemon juice.

3. Spoon the polenta into bowls. Top with the scallops and a sprinkle of fresh herbs. Squeeze lemon juice over top. Enjoy!

1. In a medium saucepan bring 2 cups water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter, creme fraiche, and herbs. Season with salt and pepper. Serve warm.

For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.

For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.

2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate.

3. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water.

5. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!

1. Pat the scallops dry. Season with salt and pepper.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat.

3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine.

4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.

1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.

Heat a large skillet over medium-high heat.

dd the bacon and cook until crisp. Remove the bacon from the skillet and drain onto paper towels. Strain off all but 1 tablespoon of bacon grease from the skillet and return the skillet to medium-high heat. Add the corn and cook 3-4 minutes, until golden. Add 1 tablespoon butter and allow it to brown, about 3-5 minutes more. Remove the skillet from the heat and stir in basil, lemon juice, and a pinch each of salt and pepper. Spoon the corn out of the skillet and onto a platter.

2. Wipe the skillet clean and return to medium high heat. Add the olive oil. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme, and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat.

2. Wipe the skillet clean and return to medium high heat. Add the olive oil.

When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons butter, the garlic, thyme,

and crushed red pepper flakes. Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat.

3. Spoon the scallops and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!

3. Spoon the

and any sauce left in the pan over the corn.

the bacon over top. Finish with avocado and fresh herbs. Eat!

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper.

2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons olive oil, the honey, garlic, ginger, jalapeño, and cayenne. Cook 1-2 minutes or until the garlic is fragrant. Add the butter and toss to coat. Remove from the heat and stir in the basil.

3. Divide the orzo among plates. Spoon the scallops and any sauce left in the pan over the orzo. Sprinkle with chives and arugula. Enjoy!

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.

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.

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

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.

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.

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.

Bake in the preheated oven until brown and bubbly, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, place scallops into a large bowl.

Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.

Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.

Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.

Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.

Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.

Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.

While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.

Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

Place jalapeño, rice vinegar, olive oil, and mustard into a blender. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.

Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.

In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.

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.

Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Preheat the oven to 350 degrees F (175 degrees C).

Cut bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet.

Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. Serve warm.

Preheat the oven broiler.

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.

Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.

Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

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.

Combine bread crumbs and olive oil in a separate bowl. Sprinkle on top of scallops.

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.