Provencal
Sauté with butter, garlic, tomatoes and basil.
Classic
Sauté with mushrooms; add cream sauce. Top with Parmesan cheese and bread
crumbs; broil until lightly browned and bubbly.
Home Style
Bake at 375°F. with butter and lemon juice until flesh is opaque. Top with fresh
chopped herbs.
Salad
Gently poach; drain. Marinate in herbs vinaigrette until chilled. Serve on
lettuce leaf with lemon wedge.
Check out Coal Point’s Seafood Selection
Return to Coal Point Seafood’s Homepage
Return to Alaska Scallop Recipes
Return to Alaska Seafood Recipes Main Page
If you have any questions about Alaska seafood write to ASMI at:
Info@AlaskaSeafood.org