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Ingredients

• 1 lb sea scallops
• 1 c. all-purpose flour seasoned with
•     Salt to taste, and
•     Freshly-grnd black pepper to taste
• 6 Tbsp. butter divided
• 3 x garlic cloves finely minced
• 1 c. white wine
• 1/8 c. finely-minced Italian parsley
• 4 Tbsp. butter
• 1/4 c. fine cornmeal
• 2 Tbsp. minced tarragon
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 lb sea scallops
• 4 Tbsp. extra-virgin extra virgin olive oil
• 1 lb sea scallops
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 c. Basic Tomato Sauce (see recipe)
• 1/8 c. finely-fhopped Italian parsley
• 15 x basil leaves cut into chiffonade
• 1/4 c. white wine
• 4 Tbsp. extra-virgin extra virgin olive oil
• 1 lb sea scallops
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 c. dry white wine
• 3 x garlic cloves finely minced
• 1 pch warm chile flakes
• 4 x anchovy fillets rinsed, liquid removed
• 1 Tbsp. capers
• 1 x lemon, cut into wedges

Description

Variation I: Preheat The Oven To 475 Degrees, Or Possibly Preheat The Broiler. Dredge The Scallops In The Seasoned Flour. In A 12- To 14-inch Saute/fry Pan, Heat 4 Tbsp. Of The…

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