Here is a recipe I developed for a cooking class series I did a year or two ago.
It's pretty close to right. If your scallops are huge you might use three per order instead of four. I also sometimes tro in a few dashes of bitters to tweek it some.
Thanks for your interest!
Pan Seared Diver Scallops Braised in Sweet Butter w/ Sweet
Recipe By : Gatewood
Serving Size : 4 Preparation Time :0:10
Categories : Entrees
Are they harvesting sweet corn where you are? If so then a sweet corn butter sauce would be awesome.
Ceviche is a nice aplication for scallops as well. or do a carpaccio. sliced thin and fanned out. Then simply dressed with lemon or lime juice, EVOO, sea salt and fresh pepper. Maybe a nice tomato relish on the side...
Pete said it all there.
Also the Arts Institute Schools of Culinary Arts are dandy!
I was hired as Chef in a prestigious hotel restaurant upon graduation from culinary school. But this was because I had 17 years restaurant experience and 2 of them were as leadcook/sous at the very same restaurant while I was attending school. They apreciated my drive and passion. You have to have that if you are going to carry a 3.8 with 40 hours of school and 50 to 60 hours at a...