Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to the seasonings. To make sure your scallops don’t get tough, undercook the first bunch so they don’t overcook in the oven while waiting for the second batch to cook. I added wine and butter to the pan juices to make a lovely sauce. I served it all over fettunci.
- all-purpose flour
- seasoning salt
- dried oregano
- dried thyme
- lemon pepper
- olive oil
- chopped fresh parsley
- lemon juice
- dried thyme
- dried oregano
- onion granules
- black pepper
- garlic granules
- paprika
- cayenne powder
- vegetable oil
- kosher salt
- sea scallops
- peeled and diced cucumber
- freshly chopped cilantro leaves
- finely chopped red onion
- finely grated lime zest
- finely chopped jalapeno pepper
- sea scallops
- Freshly ground black pepper
- olive oil
- chicken broth
- yellow cornmeal
- paprika
- garlic powder
- freshly ground black pepper
- ground red pepper
- dried oregano
- dried thyme
- uncooked stone-ground grits
- freshly grated Parmesan cheese
- butter
- large sea scallops
- olive oil
- Vanilla Beurre Blanc:
- minced shallot
- clam juice
- whipping cream
- vanilla bean paste or vanilla extract
- vanilla vodka
- maple syrup + half 1/4 cup
- soy sauce
- garlic salt
- ground black pepper
As recommended, made the following changes, and it turned out wonderfully:
2 T. olive oil,
1 T. melted butter,
3/4 tsp basil,
1/2 tsp salt,
3 T lemon juice,
1 tsp dried parsley,
dash of dill weed.
- lemon juice
- ground black pepper
- dried basil
- light olive oil
I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets…
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- soy sauce
- brown sugar
- water
- vegetable oil
- vegetable oil
- rice vinegar
- sesame oil
- soy sauce
- chopped green onions
- grated fresh ginger root
- minced garlic
I added 3 cloves of garlic for extra flavor. I cooked the onions, garlic, and mushrooms together in the olive oil also with a few tablespoons of butter and then followed the directions for the rest of the recipe.
Can use 1/2 lb. of shrimp & 1/2 lb. scallops
- angel hair pasta
- extra virgin olive oil
- champagne
- minced shallots
- heavy cream
- salt and pepper to taste
- chopped fresh parsley
- freshly grated Parmesan cheese
Serve with rice and balsamic carrots
- lemon-pepper seasoning
- lemon juice
- orange juice
- halibut or orange roughy filets
- grated orange peel
- chopped onion
- minced fresh parsley