Ingredients 2 tablespoons butter 1/2 pound chanterelle mushrooms 7 tablespoons butter 1 tomato – peeled, seeded, and chopped 2 tablespoons … Continue reading Broiled Scallops with Chanterelles

Ingredients 1/2 cup butter, divided 4 fluid ounces bourbon whiskey, divided 1 tablespoon olive oil 2 pounds sea scallops, rinsed … Continue reading Buzzard’s Bay Bourbon Scallops

Ingredients Corn Cream: 2 ears fresh white corn, kernels cut from cob 1 cup chicken broth 2 tablespoons butter Salt … Continue reading Seared Scallops with Corn Cream

Ingredients 2 tablespoons unsalted butter 1/2 cup diced shallots 1/2 pound white button mushrooms, sliced Salt and freshly ground black … Continue reading How to Make Coquilles Saint-Jacques

Ingredients 12 ounces spaghetti 3 pounds bay scallops, raw 1 (10 ounce) package frozen chopped spinach, thawed 1 tablespoon fresh … Continue reading Scallops and Spinach over Pasta

Ingredients 1/2 cup all-purpose flour 2 teaspoons seasoning salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoons lemon … Continue reading Seared Sea Scallops

Ingredients 2 tablespoons melted butter, or as needed, divided 1/4 cup creme fraiche 1/4 cup white wine 1 teaspoon lemon … Continue reading Scallop Gratin