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1
Preheat the oven to 475 degrees F, or preheat the broiler.
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2
Dredge the scallops in the seasoned flour.
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3
In a 12 to 14-inch saute pan, heat the 4 tablespoons butter over high heat until it foams and subsides.
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4
Add the scallops, working in batches if necessary, and cook for 2 minutes on 1 side.
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5
Carefully turn and cook for 2 minutes on the other side, then remove to a plate until all are cooked.
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6
Place the scallops under the broiler or in the oven for 3 to 4 minutes, until they are nicely browned at the edges.
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7
Meanwhile, add the garlic to the pan in which you cooked the scallops and cook for 2 minutes over medium-high heat.
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8
Add the wine, scraping the bottom of the pan to dislodge any browned bits, and bring to a boil.
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9
Add the remaining butter, a half-tablespoon at a time, until it is absorbed.
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10
Add the parsley, season with salt and pepper, to taste, and serve the scallops with the sauce poured over.
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11
Preheat the oven to 475 degrees F, or preheat the broiler.
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12
In a 12 to 14-inch saute pan, heat the butter over high heat until it foams and subsides.
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13
Whisk in the cornmeal, stirring for 2 minutes.
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14
Remove from heat and set aside.
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15
Add the tarragon and salt and pepper.
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16
Season the scallops with salt and pepper and sprinkle the polenta mixture over them.
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17
Bake in the oven or under the broiler for 5 to 7 minutes, until cooked through and nicely browned at the edges.
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18
Preheat the oven to 475 degrees F, or preheat the broiler.
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19
In a 12 to 14-inch saute pan, heat the olive oil over high heat until just smoking.
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20
Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.
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21
Remove to a plate and add the tomato sauce, parsley, basil, and wine to the pan.
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22
Bring to a boil, reduce to a simmer, season with salt and pepper, and cook for 5 minutes.
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23
Place sauce on a broiler plate and place scallops over sauce.
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24
Cook in the oven or broiler until they are cooked through and nicely browned on the edges.
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25
Serve immediately.
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26
Preheat the oven to 475 degrees F, or preheat the broiler.
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27
In a 12 to 14-inch saute pan, heat the olive oil over high heat until just smoking.
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28
Season the scallops with salt and pepper and saute over high heat 2 minutes, then turn and cook on the other side for 2 minutes.
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29
Remove to a plate and add wine, garlic, chile flakes, anchovies, and capers to the pan.
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30
Bring the wine to a boil, reduce to a simmer, season with salt and pepper and cook for 10 minutes over low heat, until the capers have burst and the anchovies are falling apart.
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31
Sprinkle the scallops with the wine mixture and cook in the oven or broiler until they are cooked through and nicely browned on the edges.
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32
Serve immediately with lemons.
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33
In a 3-quart saucepan, heat the olive oil over medium heat.
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34
Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
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35
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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36
Add the tomatoes and juice and bring to a boil, stirring often.
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37
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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38
Season with salt and serve.
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39
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
