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From Byerlys

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  • Green sauce:
  • 1 1/2 lb. scallops
  • 2 T. dried basil, crumbled
  • 3 cloves, garlic, minced
  • 1/4 c. olive oil
  • 1/2 t. salt
  • 1 T. melted butter
  • 2 T. butter
  • 2 T. dry sherry wine
  • 2 T freshly grated Parmesan cheese
  • Wine sauce: (follow same shrimp sauting directions as below)
  • 1/4 lb. sliced and mushrooms
  • 1/2 c. diced onion
  • 1/4 c. sherry


Preparation time 5mins
Cooking time 11mins


Step 1

Green sauce instructions:

Rinse and drain scallops; pat dry with paper towels. Combine next 5 ingredients in blender; buzz until smooth. Set aside.
Saute large sea scallops in butter for 6 minutes; small bay scallops 2-4 minutes; turning occasionally.
Reduce heat; add green sauce and sherry, heat through.
Spoon onto serving platter; sprinkle with cheese.

Wine sauce instructions:

Cook mushrooms and onion in sherry until all but 2 T. liquid evaporates.
Add scallops and 1/2 t. salt; simmer until scallops are opaque and tender.

You may also just saute the scallops in 6 T butter til opaque and tender--sprinke with 1/2 t. salt and 1/8 t. papper.
Serve with lemon wedges.


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