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Crumb-Topped Scallops

Submitted by: Taste of Home's Fast Family Favorites

A pretty crumb topping blankets this tasty seafood entree.

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From Willow Grove, Pennsylvania, Martina Preston writes, 'I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had.' TIP: 'I put them on a paper-towel-topped plate to soak up excess oil,' Martina notes.

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Scallops Au Gratin

Submitted by: Taste of Home Test Kitchen

Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.

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Scallops with White Wine Sauce II

Submitted by: DEBIW

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

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Scallops Florentine

Submitted by: Taste of Home Test Kitchen

This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.

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Seared Sea Scallops

Submitted by: CHRISADAMS

These tender seared scallops with a delicate herb crust make an elegant main course.

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Simple Herbed Scallops

Submitted by: Sarah Befort

Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers an 'East Coast' taste to those of us in the Midwest.

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Dinah's Baked Scallops

Submitted by: DEBNJAMES

This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.

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