Bay Scallops w/ Pesto

3 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
Hot pepper flakes to taste
1 lb. fresh bay scallop’s
2 tablespoon pesto, diluted with warm water to consistency of heavy cream
Parmesan cheese

  1. Heat the oil and butter in a skillet.
  2. Add garlic and hot pepper. Just as garlic begins to color, add scallops and sauté, uncovered, over high heat.
  3. After about 4 minutes, add pesto to pan, stirring for several minutes.
  4. Add Parmesan cheese and serve immediately. Serves 6

Scallop w/ Fettuccine

2 1/2 oz. olive oil
4 cloves garlic, chopped fine
1/8 teaspoon basil
2 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 oz. sweet vermouth
1 teaspoon sugar
1 lb. bay scallops
1 lb. fettuccine or thin spaghetti

  1. Use a 2 quart saucepan. Place in the olive oil and garlic.
  2. Lightly brown the garlic on medium temperature.
  3. Add remaining ingredients except the scallops. Cook on low heat, at slow boil for 20 minutes.
  4. Add the scallops and cook another 5 minutes. If using scallops larger than 1/2 inch cook 7 minutes.

Scallops on the Half Shell

8 ounces of Bay Scallops
2 tablespoons unsalted butter
2 tablespoons minced garlic
Kosher Salt
1 cup Breadcrumbs
2 medium tomatos
¼ cup freshly chopped parsley

  1. Preheat the oven to 450 degrees F.
  2. Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
  3. Melt the butter in a medium sauté pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
  4. In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

Baked Scallops

4 tablespoons butter, melted
1 ½ ponds bay scallops
½ cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried parsley
3 cloves garlic, minced
Parmesan Cheese1.

  1. Preheat oven to 400 degrees F
  2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Scallop Seviche

1 lb bay scallops
Juice of 1/2 lime
Juice of 1/2 lemon
Juice of 1/2 orange
2 tablespoon cilantro, minced (parsley may be used)
2 scallions, minced (green and white parts together)
1 teaspoon soy sauce (optional)

  1. In a small bowl mix juices and scallions before adding scallops
  2. Place mixture in fridge for 2-5 hours (the longer it sits the better the flavor)
  3. After allotted time add soy sauce and cilantro
  4. Serve with toothpick