Seared Sea Scallops

"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 s..." See moreeasonings. 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."

"The flour mix totally fell off in the oil. What did stick was not crispy but soggy. Next time I'll try to use the flour mixture on the scallops but maybe bake or broil them. *Update* I've tried this a..." See more couple dif ways and have had great success. First, leave out the flour-you don't need it. I put all the seasonings in a ziploc bag with enough olive oil and lemon juice to make a marinade. I used the seasonings called for plus, minced garlic, garlic powder, onion powder, parmesan cheese and old bay seasoning. Just put whatever amount looks good to you in the bag. Marinate it for several hours in the fridge, turning occasionally. I broiled the scallops, about 5 min per side and I tried some more in a nonstick pan with Pam instead of oil over med heat. Both ways turned out great! Just don't overload your pan in the oven or on top. I only cooked 8 or 10 at a time in a 9 x 13 foil covered dish sprayed with Pam and probably the same amount on the stove. I did get a little smoke in the oven towards the end but that was from the scorching juices and reuse of the same foil. I'm sure if you used fresh foil you wouldn't have a problem. I just threw away the foil! No mess at all! These have been scrumptious! I cooked the rest of my shrimp the same way. Even better! They are the huge 13-15 count that I found on sale at a local supermarket. They are the kind that come with the shell on but have been deveined so it is cut on the back and really easy to take off. Very nice and meaty texture."

"My husband loved this. After cooking the scallops and setting them aside, I mixed a 1/2 cup of wine in with the lemon juice and parsley and added it to the juices left in the pan. I then added 2 ta..." See moreblespoons of butter and a tiny bit of the flour mixture. I let it reduce and thicken. I spread rice on a platter, put the scallops on top, and drizzled on the wine mixture. It was delicious and very pretty."