Rodney Myrvaagnes wrote:

>
> I don't think a "ton of time" is needed for scallops. It so happens I
> am doing scallops tonight. I love them seared on a hot CI pan and so
> does my wife.

Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
them on a skewer until they are golden brown. Fast, easy and very tasty.


I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
to brown. Very tasty, and ready in less than 15 minutes.