I have never cooked scallops before any suggestions?
Need a few good recipes.

Same here. My fiance is from the upper northwest and loves seafood. Here in KS we get frozen instead of fresh and scallops are something I've never tried before.

Bebe, I have a very good casserole recipe that I will dig out. I made it the first time I had DH over for dinner and it won his heart!!!! The broccoli/cauliflower salad I made that night is also his favorite.....LOL

Don't get any ideas ladies - my father ate with us too, becuase he was living with me at the time!!! (I was 49 and the stories I could tell......)

Scallop Casserole

2 oz uncooked spaghetti cooked
8 oz of fresh small scallops or large scallops cut in half
3 TBLS margarine or butter (I use butter)
2 TBLS of flour
1/4 tsp of salt (I don't use)
Dash pepper (I use more)
1 cup half and half
2 TBLS of white wine (if desired - I don't use)
2.5 oz jar of mushrooms, drained
1/2 cup frozen peas
2 TBLS grated parmesan cheese (I do not use out of the can - use shredded from cheese isle.)

Cook spaghetti to desired doneness as directed on package. Drain, rinse with hot water.

Heat oven to 375 degrees F. Lightly grease 2 individual casseroles (about 2 cups each) (I use a 2 quart of larger casserole, depending on how much I am making) Thoroughly rinse scallops in cold water; drain. In 8" skillet melt 1 TBLS margarine or butter. Add scallops; saute scallops over medium high heat 6 to 8 minutes or until opaque. Remove scallops; set aside. In same pan melt remaining 2 TBLS margarine or butter. Add flour salt and pepper, blend well. Add half n half all at once. Cook until mixture thickens, about 5 minutes, stirring constantly (a must). Add scallops, wine, mushrooms and peas; heat, stirring constantly until thoroughly heated. Spoon hot spaghetti evenly into prepared dishes. Spoon scallop mixture on top of spaghetti; sprinkle with Parmesan cheese. Bake at 375 degrees F for 20 to 25 minutes until light brown and bubbly around the edges. 2 servings.

Still making spelling corrections Loretta - so re-read! Think I got them all now, but any questions - ask.

lol! I thought you meant scalloped potatoes! LOL that's what I get for not eating seafood! :D

My daughters will not touch seafood at all and my son is so allergic, it would kill him.

They say childhood disliked is can often be linked to an allergy, since I'm the only one in my family that doesn't like it... and hasn't liked it ever (and in a huge family of shrimp lovers, that stands out). I have a list of things I'm allergic to, so I just stear away... Not worth the risk of a big allergy for something I don't even like.

Sorry I butted in all off topic. :oops: :roll: :shock:

depending on what kind of scallops, you could just lightly bread them in a dish, put in some melted butter and bake them.
I make the calico scallops that way (the little ones)
Well, WHEN I didn't have to pay an arm and a leg for them. Haven't had GOOD seafood since we left CT

Pacific Scallop Casserole from the Sunshine Coast Seafood Book

1 pound scallops
2 TBSP green onion (chopped)
1 can (10 oz) cream of mushroom soup
1/4 cup dry white wine
1/4 cup fine bread crumbs, buttered

- Place scallops & onions in casserole
- Mix soup & wine & pour over scallops. Top with bread crumbs.
- Bake in 450* F oven for 20 mins. or until bubbly.

I've made this same recipe with a mix of scallops, shrimps & oysters and also with just shrimp...it's easy & yummy.