Scallops with Mango Vinaigrette

This is one of my favorite scallops recipes. It's so easy to make, it can be dinner any night of the week!

Ingredients

• 1 1/2 pounds Maine Sea Scallops
  
• 1 tablespoon olive oil
  
• Salt
  
• Freshly ground black pepper
  
• 1 (5-ounce) bag baby spinach
  
• 1 red bell pepper, cut into strips
  
• 1 cup rinsed and drained black beans
  
• Mango Vinaigrette

Directions
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.
Source:Mango

Scallops Augratin

Scallops au gratin is one of my favorite dishes! It's really pretty easy to prepare. Remember to ONLY USE DRY SCALLOPS!! Happy Cooking!

Ingredients

• 1/2 pound sea scallops
  
• 1/3 cup Japanese breadcrumbs (panko) or fine, dry breadcrumbs
  
• 2 tablespoons butter, melted
  
• 1 tablespoon fresh lemon juice
  
• 1 small garlic clove, finely minced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper

Directions
Place scallops in a lightly greased 1-quart baking dish. Combine breadcrumbs and remaining ingredients, and sprinkle over scallops. Bake at 425° for 15 minutes or until scallops are opaque and topping is golden.
Source:Au Gratin