| 31. | 2 / 3 pound large sea scallops, cut in half crosswise
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| 32. | To cook scallops : Preheat oven to 375 ( degrees ).
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| 33. | 2 cups smoked salmon, shrimp or scallops ( your choice)
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| 34. | It tastes like crab to me, like scallops to others.
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| 35. | Scallops prepared like this also work as an appetizer for eight.
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| 36. | Add remaining cod, monkfish, scallops, bass and swordfish.
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| 37. | Pour in Ginger-Butter Sauce and return scallops to wok.
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| 38. | Unsoaked scallops have a wonderful taste and texture, Foley says.
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| 39. | Remove and discard hard nugget of muscle on side of scallops.
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| 40. | With a slotted spoon, remove the scallops and set aside.
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