Ingredients
2 tablespoons canola oil
1 tablespoon garlic, chopped
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 1/2 lb Patagonian scallops
1/4 cup teriyaki sauce
Steps
- Preheat oil in large sauté pan on medium-high. Place garlic, peppers, and onions in pan; cook 3–5 minutes or until vegetables begin to soften.
- Add scallops and teriyaki; cook and stir 3–4 minutes or until scallops are opaque and firm.
Other Preparation Methods
- Broil: Preheat oven on broil. Combine 1 teaspoon seafood seasoning with 2 tablespoons olive oil and 1 1/2 lb scallops. Place in single layer on baking sheet; broil 2–3 minutes or until scallops are opaque and firm.
- Bake: Preheat oven to 425°F. Season 1 1/2 lb scallops with salt and pepper. Combine scallops with 2 tablespoons each: olive oil, chopped shallots, chopped fresh herbs, and panko bread crumbs. Spread in single layer on baking sheet; bake 8–10 minutes or until scallops are opaque and firm.
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