Got any easy recipes for bay scallops?

I just sautee in a light olive oil (not EVOO) and sprinkle some salt before cooking. My husband loves them.

I once had Scallops with a white sauce that had some cheese and wine in it that was baked and got brown on top. I don’t have a recipe though.

My favorite way to cook scallops is Scallops with White Wine Sauce. Instead of broiling the scallops like the recipe says, I just cook them in the sauce. It’s easy and the sauce is incredible.

I love to use bay scallops for the recipe for Macaroni with Shellfish from Joy of Cooking.

Boil 1½ C pasta
Saute 1 Tbsp minced onion in
3 Tbsps butter
Stir in until blended 1½ Tbsps flour
Stir in until smooth
1 12 C milk
¾ C shredded sheese
1 tsp Worchestershire sauce
½ tsp lemon juice
1 tsp salt
¼ tsp paprika
a few grains cayenne pepper

Preheat oven to 350 degrees.

Have ready 1½ to 2 C cleaned shellfish

Place layers of macaroni and shellfish in a baking dish. Pour the sauce over them.

Bake about 30 min.

Bay scallops are so tasty and sweet they really don’t need anything…but I always sneak in a dollop of butter with the oil and maybe a light sprinkle of unseasoned bread crumbs to make a “sauce”. Perhaps a very very light touch of lemon pepper too. Poaching them works too with the butter of course!!

Mmmm, I love scallops just sauted in butter.

You can cook them in red wine just for variation,and sprinkle some lemon juices on its top when it’s ready.

scallops are jazzy and easy “Just the way they are”:

Butter and bread crumbs are all I need. Sprinkle of lemon when served. I want to taste the scallops and not have them be a vehicle for other flavors.

Try this !

1 pound linguine
2 teaspoons olive oil
1 cup thinly sliced red pepper
1 cup thinly slivered red onion
1 clove garlic, minced (½ teaspoon)
¾ pound bay scallops
½ cup white or rose wine, or ⅓ cup sweet vermouth
3 tablespoons Dijon mustard
¼ cup chopped parsley

Bring a large pot of salted water to a boil. Add the linguine.

While the linguine is cooking, heat the olive oil in a medium saute pan over medium-high heat.

Add the red pepper, red onion, and garlic. Saute, stirring often, until the vegetables are soft, for about 2 minutes.

Add the scallops and cook for 30 seconds.

Add the wine, and simmer for 1 to 2 minutes to reduce the liquid in the pan and concentrate the flavor.

Stir in the mustard and parsley, and heat through.

Be careful not to overcook the scallops.

Serve over the drained linguine.