RED SCALLOPS RECIPES

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Steps:

• Preheat oven to 425°. Pat scallops dry with paper towels and place in a small baking dish. Season with salt and pepper. 
• In a small bowl, combine melted butter, garlic, and lemon juice. Pour all over scallops.
• In another small bowl, combine bread crumbs, Parmesan, oil, and red pepper flakes. Sprinkle mixture on top of each scallop. 
• Bake until tops are golden and scallops are translucent, 12 to 15 minutes. 
• Spoon butter over tops and serve with lemon wedges.