Fried Portuguese Style Bay Scallops Recipes

Steps:

• Use whole small (bay) scallops or sliced large (sea) scallops.
• Rinse and pat scallops dry.
• Roll in flour mixed with the Old Bay seasoning. Shake off excess.
• Sauté in a butter-oil mix.
• Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
• Sprinkle with parsley and serve with lemon wedges.

Steps:

• In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
• Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Steps:

• Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
• Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
• Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

Steps:

• Scallops cook quickly, so get the rice going first.
• Cook the rice according to package direction, omitting salt and fat.
• While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
• Add half of the scallops, and cook for 2 minutes on each side or until browned.
• Remove scallops from pan and keep warm.
• Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
• Remove scallops from pan.
• Stir in the port and lemon juice, scraping the pan to loosen browned bits.
• Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
• Serve scallops over rice.
• Sprinkle with 1 tablespoon parsley.