Large Stuffed Sea Scallops

• 1

  Rinse the scallops under cold, running water and pat dry with paper towels. Remove any remaining side muscles from the scallops by pinching it between your thumb and forefinger and gently tearing it away.

• 2

  Place a scallop on a cutting board and, using a sharp knife, carefully make an incision, cutting horizontally. Be careful not to cut all the way through the scallop. Repeat with the remaining scallops.

• 3

  Stuff each scallop with a fresh herb leaf, such as basil, or spread a very thin layer of desired stuffing, such as breadcrumbs and herbs, inside. Cook as desired.

Stuffed Scallop Shells

• 1

  Rinse the scallops and their shells under cold, running water and pat dry with paper towels. Remove any remaining side muscles from the scallops by pinching it between your thumb and forefinger and gently tearing it away.

• 2

  Place one scallop in each half-shell. Add more scallops to each shell if they are on the small side, if you would like.

• 3

  Create a stuffing for the scallops. Combine breadcrumbs with herbs, such as basil and oregano, and seasonings such as salt and pepper and sprinkle on each, or saute sliced mushrooms in butter and drizzle on top.