Pat scallops dry with paper towel.
Roll in seasoned flour and shake off excess.
Dip in egg mixture and then roll in crumbs.
Chill for 10-15 minutes to chill the crumbs.
Heat butter and oil in a large heavy-based frying pan.
Add scallops without crowding the pan – you will probably have to cook them in batches.
Fry over moderate heat for 2 minutes; each side or until crumbs are golden.
Be careful not to over cook.
Drain each batch on paper towels and keep warm on a baking tray in a slow oven.
Serve with lemon wedges and tartare sauce.

Scallops with Avocado

1kg scallop meat

Plain flour seasoned with salt and pepper

2 tbsp. butter or margarine

1 medium onion, finely chopped

2 tbsp. lime juice

2 medium tomatoes, skinned and chopped

2 tbsp. sherry

3 large avocados, peeled and quartered

300ml cream

Salt and pepper to taste

Lime wedges for garnish

Remove any dark membrane from scallops, rinse lightly, and drain well.
Coat in seasoned flour.
Melt butter in pan, add onion and cook for 2-3 minutes.
Add lime juice, tomatoes, sherry and scallops.
Cook gently for 2 minutes, then add avocado, cream, salt and pepper.
Heat through. Do not boil!
Serve immediately garnished with lime wedges.

Scallops on Horseback

500gr scallop meat

2 tbsp. finely chopped parsley

1 tsp. salt

1 medium bacon rasher, cut in half for every 2 scallops

Basil

Paprika

Pepper

Thaw scallop meat naturally.
Place scallops on a dish and sprinkle with combined basil, parsley, salt, pepper and paprika.
Wrap a piece of bacon around each scallop and secure with a toothpick.
Deep fry or grill the scallops on horseback until bacon is cooked.
Serve on a bed of Saffron rice with fresh cucumber and tomato salad.

Honeyed Scallops and Chilli Stir-fry

500gr scallop meat

1 medium onion, quartered

2 medium red peppers, thinly sliced

1 large celery stick, sliced

2 tsp. chopped fresh mint (optional)

3 tsp. olive oil

100gr snow peas

1 tbsp. honey

1 tsp. chilli sauce

Thaw scallop meat naturally.
Heat oil in frying pan or wok.
Add vegetables to pan, stir-fry over high heat for 1-2 minutes.
Add scallops, honey chilli sauce and mint to pan.
Stir-fry for 2-3 minutes or until scallops are tender.
Serve with noodles.

Slivered Scallops with Tomato Sauce

10 to 12 large scallops, thinly sliced

200gr uncooked pasta

Tomato Sauce:

6 medium ripe tomatoes, diced

3 tbsp. extra virgin olive oil

2 tsp. balsamic vinegar

1 to 2 tbsp. finely chopped basil

1 tsp. coarse ground black pepper

Pinch of salt and salt to season

Combine sauce ingredients and leave to stand at room temperature for at least one hour.
Just before serving cook pasta in plenty of salted water.
Quickly drain pasta and return to cooking pot.
Bury sliced scallops in pasta and pour the sauce over.
Cover with a tight fitting lid and allow to stand for 2 minutes – the heat from the pasta will lightly cook the scallops an warm the sauce.
Toss the ingredients together and serve sprinkled with chopped herbs or parmesan cheese.

Scallops Au Gratin

500gr scallop meat

2 tbsp. butter

1/3 cup cream of mushroom soup, undiluted

2 tbsp. grated parmesan cheese

2 tbsp. cracker crumbs

Salt and pepper for taste

Sauté scallops gently in 1 tbsp. butter for 2 minutes.
Stir in soup, then season with salt and pepper.
Place in a 2 quart baking dish.
Mix remaining butter, crumbs an parmesan cheese.
Sprinkle over top of casserole and broil a few inches from heat until lightly golden browned and hot.

Scallops in Cream Sauce

500gr scallop meat

¼ cup butter

2 T. thinly sliced green onions

¼ tsp. salt

¼ cup dry white wine

2 tsp. corn starch

½ cup heavy cream

½ cup finely shredded Swiss cheese

If scallops are large, cut in half.
Melt butter in 10 inch skillet on medium-high.
Cook onion in butter until tender.
Stir in scallops and sauté 3 or 4 minutes until scallops are white, stirring frequently.
Mix wine and cornstarch.
Stir into scallop mix.
Boil and stir for 1 minute.
Reduce heat to medium.
Stir in whipping cream.
Heat 1-2 minutes or until hot.
Remove from heat.
Stir in cheese until melted.

Scallop with Basil-Lemon Sauce

4 tbsp. butter

1 clove garlic, minced

750gr scallop meat, rinsed and well dried

3 tbsp. chopped fresh basil leaves

2 tbsp fresh lemon juice

Salt and freshly ground pepper, to taste

In large, heavy skillet, over medium heat, melt butter.
Add garlic and cook until softened. Do not brown.
Add scallops and basil and sauté over medium high heat, stirring constantly, for 2 minutes.
Add lemon juice and continue cooking, stirring constantly for 2-3 minutes longer.
Season with salt and pepper.
Serve immediately.

Sautéed Scallops with Lemon- Mustard Sauce

500gr scallop meat, patted dry

All-purpose flour

1 tbsp. olive oil

2 tbsp. butter

1 shallot, minced

2 tbsp. fresh lemon juice

2 tbsp. sherry

1 tbsp. spicy Dijon mustard

1 tbsp. lemon zest

Sprinkle scallops with salt and pepper to taste; dust with flour.
Heat oil in large skillet over high heat.
Add scallops; sauté until brown and just cooked through, about 3 minutes per side.
Remove skillet from heat.
Using tongs, transfer scallops to platter.
Add butter and shallots to skillet and sauté until golden.
Add lemon juice, 2 tbsp. sherry and mustard to skillet and scrape up brown bits.
Place skillet over medium-low heat.
Whisk until sauce simmer and thickens, about 2 minutes.
Season sauce with salt and pepper; spoon over scallops.
Sprinkle a little lemon zest on top before serving.
Serves 4.

Baked Scallops in Shells

500gr scallop meat

4 whole reef scallops, cleaned and meat removed

4 tbsp. heavy cream

4 tsp. dine dry bread crumbs

4 tsp. melted butter

Place four or five scallop meat in each of four greased scallop shells.
Season to taste with salt and pepper.
Add 1 tbsp. cream to each shell.
Bake in oven at 220 C for 10 minutes.
Serves 4.

Avocado an Scallop Ceviche

500gr scallop meat, finely chopped

½ cup fresh lime juice

3 tbsp. peanut oil or vegetable oil

24 green peppercorns, crushed

1 large ripe avocado, peeled

2 tbsp. fresh chives, chopped

40 small white mushrooms

¼ cup vegetable oil

2 tbsp. fresh lemon juice

1 medium garlic clove, peeled and crushed

Salt and pepper, to taste

Combine the lime juice, oil, peppercorns, salt and pepper together in a bowl.
Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate.
They should become opaque in this time.
Mash avocado until almost smooth, then add it along with the chives to the marinating scallops (do not drain them) and mix well.
Set aside for at least ½ hour, and refrigerate.
About ½ hour before serving the scallops, remove stems from the mushrooms and wipe them to remove any dirt.
Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture.
Just before serving, drain the caps and fill with the scallop mixture.
Garnish scallop ceviche with additional chives, if desired.
Serves 8.

Light and Lemony Scallops

750gr scallop meat

3 tbsp. dry sherry

3 tbsp. teriyaki sauce

Juice and zest of 1 lemon

1 tsp. cornstarch

1 tbsp. water

Combine the scallop meat, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish.
Marinate at least 2 hours or overnight in the refrigerator.
Remove the scallops form the marinade and reserve the marinade.
Place scallops on a broiling pan and broil 3 inches from the heat for 3 minutes.
Keep warm while you prepare the sauce.
Dissolve the cornstarch in water.
Bring reserved marinade to a boil and add the cornstarch/water mix.
Return to the boil and boil for 1 minute.
Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.
Serves 6.

Seared Scallops with Spicy Green Sauce

Spicy Green Sauce:

2 cloves garlic, chopped

1 tbsp. chopped ginger

2 green onions, chopped

½ bunch basil leaves

1 cup spinach leaves

1 tsp. orange juice concentrate

1 tsp. palm sugar or brown sugar

¼ cup seasoned rice vinegar

2 tbsp. hoi sin sauce

1 tbsp. oyster sauce

2 tbsp. sweet hot chilli sauce

1 tbsp sesame oil

1 cup flour

1 tbsp. 5 spice

2 tbsp. sesame seeds

1 tbsp. olive oil

750gr scallop meat

Spicy Green Sauce:

Place garlic, ginger, green onions, basil and spinach in a food processor and blend until smooth.
Add orange juice concentrate, palm sugar, vinegar, hoi sin sauce, oyster sauce, chilli sauce and sesame oil and process until smooth.
Set aside while preparing the scallops.
Place flour, five spice, and sesame seeds in a bowl and mix well.
Heat olive oil until smoking hot.
Dredge the scallops in the flour and top off excess.
Place scallops in hot pan and sear each side about 2 minutes on each side on high heat.
If the scallops are very large you may want to cut them in half.
Remove from the pan and serve with green sauce and steamed rice or noodles.

Funky Scallop Appetizer

24 only scallop meat

1 tbsp. oil, cooking

1 tbsp. sour cream

1 tsp. chives, chopped

1 tsp. chervil, chopped

½ cup yellow tomato puree

½ cup red tomato puree

2 sprigs chervil

Salt and pepper

Heat oil in a medium sauté pan.
Season scallops with salt and pepper on both sides.
Quickly sear the scallops on both sides. Be careful not to over cook.
Remove and place on a plate to cool.
In a small bowl, combine the sour cream, chives and chervil, and season with salt and pepper.
Set aside.
Build your funky scallops in 2 parfait glasses.
Spoon 2 tbsp. yellow puree into each glass, followed by 4 scallops, 2 tbsp red puree, 4 scallops, 2 tbsp. yellow puree, 4 scallops, 2 tbsp. red puree.
Top each with 1 tbsp. herb sour cream and garnish with the chervil sprig.
Refrigerate 1 hour before serving.
Serves 2.

Garlic Scallops

500gr scallop meat

1 medium onion, finely diced

4-6 cloves garlic, finely chopped or crushed

1 tbsp. olive oil

½ cup pouring cream

4 spring onions, sliced on an angle

Splash of white wine

1 tbsp. finely chopped chives or parsley

Fry garlic and onion with oil in a medium-hot pan for 2 minutes, but don’t allow to color.
Add scallops, lightly cook on one side for 20 seconds, turn and cook for another 20 seconds and then remove from pan.
On medium-high heat, add the wine to pan and reduce for 1 minute.
Add cream and reduce until the sauce thickens to a nice coating consistency.
Add scallops, spring onions and gently toss in sauce for about 1 minute.
Place scallops on to a big mound of rice pilaf and pour sauce over, the garnish with chives or parsley.
Serves 4-6.
Note: This lovely dish can be enlarged by the addition of prawns.

Scallops Florentine

750gr scallop meat, cut up and drained

90gr parmesan cheese

1 tsp nutmeg

3 cloves garlic, peeled

½ tsp. white pepper

750gr spinach, leaves removed and stems set aside

½ cup unsalted butter

250gr shell pasta, cooked al dente and drained

1 tsp salt

1 cup whipping cream

Position rack in center of oven and preheat to 210 C.
Mince spinach stems and garlic in food processor.
Melt butter in heavy skillet over medium low heat.
Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes).
Add whipping cream and simmer until reduced by half (about 5 minutes).
Coarsely chop spinach leaves in processor in batches using off/on turns.
Add to cream mixture with nutmeg and pepper.
Increase heat to high and cook until spinach is heated through about 3 minutes.
Remove from heat.
Stir in scallops and pasta.
Transfer to shallow 4 quart baking dish.
Sprinkle with reserved parmesan cheese over top.
Bake until scallops are just opaque, about 10-12 minutes.
Serve immediately.
Serves 6.

Coquilles Saint-Jacques en Seviche

(Scallop Marinated in Citrus Juices)

500gr scallop meat

Juice of 2 limes

Juice of 1 orange

Grated rind of 1 lemon

Grated rind of 1 lime

Grated rind of ½ orange

2 tbsp. orange liqueur

4-6 lime slices

This recipe should be made one day prior to serving.
Slice the raw scallop thinly.
Mix all ingredients and ad the scallops.
Let sit covered in the refrigerator overnight. (The acid in the citrus juice will cook the scallops).
Arrange your favourite green lettuce on cold plates and top with a mound of the scallops.
Garnish with a slice of lime.
Serves 4-6.

Scallops with Mushrooms in Shells

500gr scallop meat

3 only whole reef scallops

½ cup butter, softened

½ cup finely chopped fresh parsley

3 tbsp. finely chopped shallots

½ cup soft bread crumbs

Salt and pepper to taste

1 cup thinly sliced mushrooms

1 tbsp. finely chopped garlic

Preheat the oven to 220 C.
Melt ¼ cup of the butter in a small skillet and add the mushrooms.
Cook, stirring often, until the mushrooms are wilted and give up their liquid.
Add the shallots and garlic and cook briefly.
Spoon the mushroom mixture into a mixing bowl.
Let cool briefly, then add 2 tbsp. of the remaining butter, the scallop, bread crumbs, parsley and salt and pepper to taste.
Blend well.
Use the mixture to fill 6 scallop shells.
Arrange the filled shells on a baking dish or cookie sheet.
Melt the rest of the butter and pour over the mixture in the shells.
Place in the oven and bake 10 minutes, the broil 1 minute until nicely browned on top.
Makes 6 entrée serves.

Bacon Wrapped Scallops

500gr scallop meat

5 slices cooked bacon

1 pineapple, peeled, cored, chunked

1 sweet onion, peeled and chunked

8 cherry tomatoes

3 tbsp. melted butter

1 tsp. Worcestershire sauce

1 tbsp. lemon juice

Salt and pepper, to taste

12 long bamboo skewers

Preheat barbecue grill to medium.
Cut bacon into suitable pieces, depending on the size of scallops and wrap them around the scallops.
Alternate onion, bacon, wrapped scallops, pineapple and tomato on long skewers.
Mix butter, Worcestershire sauce, and lemon juice together; season with pepper.
Brush mixture over skewers and place them on the barbecue grill.
Cook 5-6 minutes.
Be sure to rotate skewers and baste/season during cooking.
Serves 4.
Note: You can also broil these skewers in the oven. Be sure to rotate and baste regularly, as mention above.

Jade Scallops

1kg scallop meat, dried

1 egg white

Salt and pepper, to taste

1 tsp. cornstarch

3 cups oil

½ cup canned baby corn

½ cup stringed snow peas

½ cup sliced water chestnuts

1 cup chunked Bok Choy

1 carrot, very thinly sliced

2 garlic cloves, chopped

1 sl. Ginger, chopped

1 cup chicken broth

1 tbsp. dry sherry

Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil.
Heat wok hot and dry.
When hot, add 3 cups oil.
When it’s just beginning to smoke, add scallops, stirring so they separate.
After 1-2 minutes, drain them through a colander, reserving 2-3 tbsp. oil.
Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes.
Drain again, reserving 1 tbsp. oil.
Again, return reserved oil to wok.
Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt pepper and cornstarch mixture.
When it thickens, return scallops and vegetables to wok and allow them to become hot.
Serves 6.
Note: Make certain cooking oil is fresh so scallops remain white.

Seared Sea Scallop Salad with Honey-Lime Dressing

Honey-Lime Dressing:

About 1/3 cup fresh-squeezed lime juice (2-3 limes)

5 tsp honey, or to taste

1 tbsp white wine or rice vinegar

1/8 tsp. salt (about)

2 tbsp. grape seed or peanut oil (about)

1kg sea scallop meat, patted dry

Mixed greens (such as pea shoots, watercress or Arugula mix with mesclun)

2 handfuls chopped vegetables, such as orange bell peppers and jicama

Dressing:

In a non-reactive bowl whisk together lime juice, honey, vinegar and salt until honey is completely incorporated.
Taste and adjust accordingly.
Set aside.

Scallops:

Heat oil in a large cast-iron or non-stick skillet over medium-high heat.
Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can’t escape, and scallops will steam not sear).
Cook 2-4 minutes per side (and at least 30 seconds longer than you think) until golden brown on the outside and scallops can be turned easily.
Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates.
Place scallops on top.
Whisk dressing to recombine.
Then drizzle sparingly over top.
Serves 4-6.