RECIPES OTHER SEAFOOD Posted Jun 08, 2012 Scallop Recipes Two simple yet delicious methods for preparing scallops. Serves 4 Crudo Ingredients 4 hand dived scallops (shucked) ¼ cup extra virgin olive oil Coarse sea salt Freshly ground black pepper 1 fresh orange or tangerine 1 pomegranate Pink peppercorns Directions Prepare the pomegranate juice by cutting it in half and squeezing out the seeds and juice into a bowl. In a mixing bowl, combine the scallops, tangerine juice and olive oil. Toss gently to combine. Spoon onto four serving plates and dress each with pomegranate juice, a light sprinkling of sea salt, black pepper and a few pink peppercorns. Serve immediately. Cooked Ingredients 1 lb sea scallops ¼ cup olive oil Coarse sea salt ½ pound sugar snap peas Freshly ground black pepper 3 tablespoons unsalted butter, broken into 12 pieces 1 fresh orange or tangerine Herb garden vinaigrette Pink peppercorns Directions Heat the ¼ cup of olive oil in a large saute pan until hot, but not smoking. Add the sugar snap peas and saute until tender and bright (about 4 minutes). Transfer to a bowl and dress with the herb garden vinaigrette (see below). Dry the scallops with paper towels and season both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large, preferably nonstick, saute pan over a medium high flame until smoking. Place the scallops in the pan, top each with a piece of butter, and cook undisturbed for about 3 minutes before turning them. Transfer the cooked scallops to a plate. Divide the dressed sugar snap peas among four serving plates. Top each with 3 scallops. Sprinkle a little sea salt and freshly ground pepper over each and serve immediately. Herb Garden Vinaigrette Ingredients ½ cup extra virgin olive oil ½ cup canola oil ¼ cup sherry vinegar ¼ cup finely chopped rosemary, dill and tarragon Sea salt Freshly ground black pepper Directions Whisk the oil into the vinegar slowly. Add the chopped herbs. Season with salt and pepper.