Healthy scallop recipes

Recipe: pan-seared scallops Ahhh, after all of the horrible heat that was forecast for the past several days, we have been enjoying some afternoon cool offs

Perfectly Seared Scallops Recipe!

Six healthy dinner recipes that are perfect for any pair

I'm thinking about eating the entire tray of these after my next distance run ;-)

Photography and techniques of cuisine.

Large sea scallops, seared and topped with brown butter sauce with capers and lemon zest.

Well seasoned scallops are dredged in a flour mixture and fried to perfection. Enjoy!

Here's how to make quick-cooking scallops on the stovetop in just about five minutes.

Recipe: pan-seared scallops Ahhh, after all of the horrible heat that was forecast for the past several days, we have been enjoying some afternoon cool offs

Lemon Basil Scallops - {This is one of the easiest and most gourmet-delicious meals I've ever made. It tastes exactly like a dish I had at the Ritz Carlton in Sarasota. Amazing. Scallops are a rare treat at our house because, at $15/pound, a pound of scallops for the two of us takes quite the bite out of our grocery budget. However, it's totally worth it every once in awhile. - rr}

There are few entrées as elegant or simple, as Pan-Seared Scallops. Sweet, succulent and absolutely delicious, the less you fuss with them, the better they taste. My favourite way to cook these plump, meaty scallops is to sear them quickly in a hot pan so that the outside get a lovely crisp, brown crust and the inside stays tender and moist. The crowning glory of this dish is nestling the little darlings on a creamy pillow of low fat Cauliflower Mash and Cooked Spinach, which balanced the…

The first time I purchased scallops at the Whole Foods in Boulder, I asked if they were dry scallops

These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.

Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

Season scallops. In a large skillet, melt 1 tbsp butter over medium-high. Add scallops; cook until golden, 3 minutes. Transfer to plate. Brown remaining butter.

I had a CRAZY weekend, {spent with thousands of screaming tween/teen girls} and I’ll be sharing a bit about that tomorrow, but for now I thought I’d share a recipe with you that I shared at Ruthie’s place last month. It is a summer staple in our house, and a dish …