2 T lemon juice
2 T butter
1/2 cup dry white wine or vermouth
1 t basil
1 t oregano
2 pounds fresh Nantucket Bay Scallops
salt and pepper
In a skillet over medium heat, melt butter. Add the lemon juice and the wine. Lower the heat a notch and simmer for 2 minutes. Add the scallops and cook only for 2 or 3 minutes until the scallops lose their transparency and become opaque. Add basil and oregano. Salt and pepper to taste. Stir and serve immediately.
Scallop and Bacon Wraps- Great appetizers for 4
8 strips bacon, cut in half
1 pound fresh Nantucket Bay Scallops
Wrap half a slice of bacon around each scallop and fasten with toothpick.
Broil 4 inches from heat for about 10 minutes, until bacon is crisp. That's
it! Try adding a cube of pineapple to each toothpick as well for a Hawaiian
flair.
Garlic Scallops and Pasta- serves 6 for dinner
2 pounds fresh Nantucket Bay scallops
3 cloves garlic
2 T butter
2 t chopped scallions
2 T parsley
1/2 t tarragon
1/2 t salt
1/2 t pepper
1 lb linguine
Freshly grated Parmesan cheese for garnish
Brown garlic in butter and add onions and seasonings. Pour over scallops and let stand in the fridge while you cook the pasta according to package directions. Just before pasta is done, broil scallops for 4 minutes on each side. Toss with pasta. Add a little more butter or olive oil if desired. Top with freshly grated Parmesan cheese.
