Need two different recipes one with sea scallops and one with lamb chops?

the sea scallops are large and the lamb recipe has to be for chops b/c that is what i have..thank youNeed two different recipes one with sea scallops and one with lamb chops?
I made this recipe for a party and everyone was asking for the recipe so make plenty!!





Awesome Baked Sea Scallops





INGREDIENTS:


16 sea scallops, rinsed and


drained


5 tablespoons butter, melted


5 cloves garlic, minced


2 shallots, chopped


3 pinches ground nutmeg salt and pepper to taste


1 cup bread crumbs


4 tablespoons olive oil


1/4 cup chopped parsley


lemon wedges for garnish


(optional)





DIRECTIONS:


1. Preheat oven to 425 degrees F (220 degrees C).


2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.


3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.


4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.





(oops... your no garlic and lemon came a little late, maybe others with enjoy it though.)





No garlic and no lemon scallops...


1 1/2 lbs. sea scallops


1 bay leaf


1 onion, chopped


Salt and pepper to taste


1/2 tsp. or more dried dill


15 oz. bottle dry vermouth





Cut scallops into bite-size pieces. Heat vermouth with seasonings. Cook until white and tender, about 5 minutes. Drain, saving liquid, and cool both separately. Combine and refrigerate overnight. Serve scallops with following green sauce.





GREEN SAUCE:





1 c. mayonnaise or yogurt


1/4 c. minced parsley


1/4 c. minced chives or green onion tops


1/2 c. minced spinach


1/2 tsp. dried dill weed (more, if desired)Need two different recipes one with sea scallops and one with lamb chops?
GRILLED SEA SCALLOPS WITH PAPAYA SALSA





1 lb. scallops


4 (10 inch) bamboo skewers


1 ripe papaya, diced


1/2 med. red onion, chopped (1 cup)


1/4 c. coarsely chopped fresh cilantro


2 tbsp. lime juice, about 1 lime


1 clove garlic, minced or pressed


1/8 tsp. pepper


2 tsp. vegetable oil





Rinse scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days). Place scallops on skewers. Mix together oil and 1 tablespoon lime juice. Baste scallops and place on oiled grate. Grill until opaque, about 3 to 4 minutes on each side. Serve with salsa on the side.


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SEA SCALLOPS WITH BURGUNDY WINE SAUCE





2 1/2 lbs. sea scallops


3 tbsp. butter


1/4 c. flour


2 tbsp. chopped shallots


1 tbsp. chopped garlic


3/4 c. red wine


Juice of 1 lemon


1/2 c. fish stock


1/2 c. cream


Salt and pepper to taste





Lightly flour the sea scallops. In a large skillet, melt the butter and add the scallops, garlic and shallots. Let cook for a few seconds. Deglaze with the red wine and lemon juice. Add salt and pepper.





Bring to a boil and remove the scallops with a slotted spoon onto a platter. Add fish stock and cream. Reduce the sauce to the right consistency and adjust seasoning again. Put the scallops back into the sauce to warm up. Serve immediately.


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FETTUCCINE WITH SEA SCALLOPS AND


BROCCOLI RABE





2/3 lb. fettuccine (preferably DeCecco)


2 c. coarsely chopped broccoli rabe (bitter broccoli greens), heads and leaves


2 cloves garlic


16 jumbo sea scallops, quartered


2 tbsp. olive oil


Salt and freshly ground black pepper





In a large pot, cook fettuccine in salted water until al dente. Two minutes before pasta is ready, add broccoli. Drain, reserving 1 cup liquid.





Meanwhile, in a large skillet, saute garlic and scallops are brown, 1 to 2 minutes. Add fettuccine and broccoli, and dry. Add a little reserved liquid. Season.





NOTE: If serving this as a main course, double recipe.


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BROILED SEA SCALLOPS WITH


ORANGE-BUTTER SAUCE





1 1/2 lbs. sea scallops


Salt %26amp; freshly ground white pepper to taste


2 tbsp. olive oil


4 sprigs fresh thyme or 1 tsp. dried


1 tbsp. chopped fresh rosemary or 2 tsp. dried


2 tsp. finely chopped garlic


1/8 tsp. red pepper flakes


2 tbsp. lemon juice


1/2 c. freshly squeezed orange juice, pulp included


4 tbsp. butter, room temperature


3/4 c. diced %26amp; seeded ripe tomatoes


1/4 c. fresh chopped coriander





Mix scallops in a bowl with salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well. Refrigerate 1 hour.





Meanwhile, cook orange juice over high heat until it is reduced by half. Add butter, tomatoes and coriander and cook briefly until well blended. Season with salt and pepper. Keep warm. Heat broiler or grill until very hot. Place scallops on skewers. Brush with marinade, cook 4 minutes on each side. Serve immediately with orange-butter sauce. 4 servings.


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GRILLED LAMB CHOPS WITH WILD RICE AND


BROCCOLI





Lamb: Closely trim off fat and marinate in Italian dressing overnight. Grill lamb chops over charcoal (never cook in its own grease) for 20 minutes or until 170 degrees. Serve hot and never add mint jelly.





Rice: Boil water. Add rice and seasonings, simmer for 25 minutes, remove from heat.





Broccoli: Boil lightly salted water, add fresh broccoli. Cook until tender. Layer bottom of Pyrex dish with broccoli. Cover with 1 can cream of mushroom soup, sprinkle with 1/2 cup grated sharp Cheddar cheese, top with buttered bread crumbs. Bake 35 minutes at 350 degrees.


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ROAST LAMB CHOPS WITH MINT, DILL,


BASIL AND TOMATOES





12 lamb chops, trimmed of excess fat


1/3 c. chopped mint


1/3 c. chopped dill


1/3 c. chopped basil


4 cloves garlic, chopped


4 tomatoes, peeled and chopped


1/3 c. olive oil


1/2 c. white wine


Salt and pepper to taste





Lightly rub some herbs on the lamb chops and season with salt and pepper. In a large skillet over high heat add the olive oil and sear the lamb chops on one side. Turn it oven and roast it in the oven at 500 degrees for a few minutes until medium rare. Remove to warm plates.





In the same skillet add the garlic, tomatoes and white wine. Bring to a quick boil and add the rest of the herbs. Adjust seasoning. Spoon some of the herbs and tomatoes over the lamb chops and serve.


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BROILED LAMB CHOPS WITH LEMON CAPER


SAUCE





2 lamb chops, 1 1/2'; thick


1 tbsp. butter


1 tsp. freshly grated lemon zest


1 tsp. drained capers


1 tbsp. fresh lemon juice





Wash and pat lamb chops dry, sprinkle with salt and pepper to taste. Broil in broiler about 4 inches from heat for 6 minutes. Turn chops and broil 4 minutes more. Remove and