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Sea Scallops: Unlike bay scallops, the larger sea scallops are in markets year-round. They’re shucked at sea, so before cooking, simply remove the crescent-shaped muscle that attaches the scallop to the shell. Avoid “wet” scallops (ask at the store), which are treated with a solution of water and sodium tripolyphosphate to preserve them. But if wet is all you can find, soak them in 1 quart of cold water, ¼ cup of lemon juice, and 2 tablespoons of salt for 30 minutes to mask any chemical flavors.
Roasted Cauliflower Soup with Sea Scallops and Caviar (Traditional Home Magazine)
We love this simple and delicious Caramelized Sea Scallops recipe from Thomas Keller. Vote for him to win on America's Favorite Chef! www.kitchendaily.... #FavoriteChef
taylor made: baked lemon truffle sea scallops, add less lemon and more truffle oil next time
Parsnip chowder with sea scallops.
Lemon Ricotta Pasta with seared Sea Scallops. Fresh thyme and ricotta...delicious. All that's missing is a bottle of Pinot Grigio!
Sea Scallops in Bourbon Jalapeno Cream Sauce
Sweet Chili, Ginger And Orange Scallops
Seared Sea Scallops with Asparagus Sauce! Seared thick sea scallops served with a simple asparagus and butter sauce. On SimplyRecipes.com
TOP 10 Most Pinned: Pan-Seared Sea Scallops with a Champagne Truffle Cream
Sea Scallops in a Bourbon Jalapeno Cream Sauce (Made 9/28/13 - Used brandy as no bourbon on hand - EXCELLENT)
Pan-Seared Sea Scallops with a Champagne Truffle Cream
Large sea scallops, seared and topped with browned butter sauce with capers and lemon zest. On SimplyRecipes.com