Step 1:

1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops

Step 2:

1.In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.

Step 3:

2.To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes.

Step 4:

3.Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.

Step 5:

4.Lightly toss frisée with a pinch of salt and a drizzle of olive oil.

Step 6:

5.Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person

Step 1:

Wrap one bacon piece around each scallop; secure with toothpick. Cook pasta according to package directions. Drain pasta; return to pan

Step 2:

Meanwhile, heat small nonstick skillet over medium heat. Add scallops; cook 2 to 3 minutes on each side or until bacon is crisp and scallops are opaque. Remove scallops from skillet; discard toothpicks. Reduce heat to low

Step 3:

Melt margarine in same skillet. Add onion and garlic; cook and stir 1 minute or until onion is tender. Remove from heat.

Step 4:

Add onion mixture to pasta; toss lightly. Place on serving plate. Top with scallops. Season with pepper.

Step 1:Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds.

Step 2:Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Step 1:COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time.

Step 2:Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated.

Step 3:About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture.

Step 1:Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.

Step 2:If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12 skewers alternately with scallops and orange wedges.

Step 3:Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

Step 4:Broil 4 inch from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

Step 1:In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil.