Show 4:   Scallop Appetizer, Scallop Newberg, Scallop Scampi, Escalloped Scallops

Scallop Appetizer

2 cups bay scallops

1 each egg, Beaten

¼ cup milk

1 cup flour, seasoned

2 cups panko bread crumbs

½ cup parmesan cheese or Romano cheese, freshly grated

Bamboo skewers

Vegetable oil

Place two scallops per skewer.  Dip in flour and coat well.  Dip in egg wash. (Make egg wash by combining egg and milk.)  Dip in panko and cheese mixture.

Heat oil to 350 degrees.  Dip scallops in oil no longer then 5 seconds.

Scallop Newberg

4 tablespoons butter or margarine

2 cups bay scallops

2 tablespoons all purpose flour

¼ cup cream sherry

½ teaspoon salt

1 dash paprika

2 each egg yolks, slightly beaten

1 ½  cups cream

1 package puff pastry shells

Cook Puff pastry shells according to package directions.

Melt butter or margarine over medium low heat.  Add scallops and sauté till just opaque.  Add flour and incorporate.  Add sherry, salt & paprika.  Simmer

Combine beaten egg yolks and cream.  Add to scallop mixture and blend well.  Cook over low heat, stirring frequently till thickened.

Pull centers from puff pastry shells.  Spoon in scallop mixture. Garnish with paprika and parsley.  Serve immediately.

Scallop Scampi

2 cups bay scallops

Salt and pepper

¼ cup sun-dried tomatoes

2 tablespoons olive oil

2 tablespoons sherry

1 tablespoon lemon juice

1 ¼ teaspoon garlic, minced

1 ¼  teaspoon parsley

½ pound penne pasta

Cook pasta according to directions.  Drain and keep warm

Heat olive oil in sauté pan.  Add mushrooms and sun-dried tomatoes.  Sauté till mushrooms have softened ( 2-3 minutes).  Add scallops and toss.  Add sherry, lemon juice, shallots and garlic to scallops mixture.  Season with salt and pepper.  Stir into pasta mixture and add parmesan cheese and parsley.  Toss and serve in entrée bowl.

Escalloped Scallops

1 pint bay scallops

½ cup butter

1 cup buttery cracker crumbs, crushed

½ cup cream

Salt and pepper

Wash scallops and pat dry.  Butter individual baking dishes and put a layer of scallops, slat and pepper, rumbs and then cream. Bake at 350 degrees for 30 minutes.