"I prefer to keep it simple and saute with some fresh herbs and a little fresh citrus." McInnis also mentioned a couple of other methods of cooking bay scallops for you to think about if you want ...

Rinse scallops and wipe dry Place mushrooms bell pepper tomato and wine in a large nonstick skillet and cook 5 min until vegetables are tender Add onions scallops and dill weed Cook about 5 min until ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Heat butter and olive oil in large non-stick skillet. Season the scallops with sea salt and freshly ground black pepper to taste. Sauté the scallops – do not over crowd the pan (you will most ...

I'll always be #TeamCrabLegs, but I really enjoy buttery scallops (the real ones, not the fakes ones). One day, I thought of ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.