Ingredients
36 large sea scallops
4 ounces clam juice
16 ounces orange juice
8 ounces heavy whipping cream
6 ounces whole butter, softened
1/2 tsp saffron
Salt and pepper
Sprigs of fresh herbs
1/2 red bell pepper, finely diced
Flour
Oil for cooking

Instructions
Remove small muscle from scallops, rinse well, drain and pat dry. Begin warming oil in large saute pan.

Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour. Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. (You may have to do this part in batches, depending on the size of your pan.) Sear this side well, then turn with tongs to sear the other side. Remove from pan and keep warm while preparing the sauce. After you've seared all the scallops, pour out any oil left in the pan.

Pour orange juice and clam juice into hot pan and reduce by half over high heat. Crumble saffron into reduction, then add cream. Reduce again by half. Remove from heat, whisk in butter a little at a time. Return sauce to low heat while re-warming scallops in oven. Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately.

Yield: 6 servings

Grilled Sea Scallops with Raspberry Thyme Butter Sauce

Ingredients
1/2 cup fresh raspberries plus additional raspberries, as garnish
2 tablespoons fresh thyme leaves plus additional sprigs, as garnish
1 cup medium-dry white wine
1/2 teaspoon sugar
2 cups apple, cherry, or peach wood chips
2 tablespoons minced shallot
2 pounds large sea scallops, of equal size and weight
2 sticks (8 ounces) unsalted butter, well chilled and cut into small pieces plus 2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Zucchini, summer squash and new potatoes, parboiled

Instructions
In a small bowl thoroughly crush together the 1/2 cup of raspberries and 2 tablespoons of thyme. Stir in the wine and sugar, cover, and let stand at room temperature about 1 hour. Soak the wood chips in water for 30 minutes. Strain the raspberry mixture into a small, heavy, nonreactive saucepan, pressing hard with the back of a spoon. Stir in the shallot and bring the mixture to a boil over moderate heat. Lower the heat and simmer, uncovered, until the liquid is reduced to 1/3 cup, 12 to 15 minutes. Strain the mixture and return it to the sauce pan.

Sort through the scallops, reserving any small or odd-shaped pieces for another use. Pull off the small, rectangular muscles from the sides of each scallop (they toughen when cooked). Rinse the scallops, pat them dry, and divide them among 4 long, flat, metal skewers. Preheat a gas grill, or light a charcoal fire and allow it to burn down until the coals are evenly white. Drain the wood chips. Warm the raspberry reduction over low heat. Whisk in the 2 sticks of butter, 1 or 2 pieces at a time, whisking well after each addition and adding more butter just before the previous pieces are completely absorbed. Stir in the salt and pepper. Adjust the seasoning, if necessary, and set the sauce aside, covered, in a warm (but not hot) place.

Scatter the wood chips over the fire and heat until smoking. Begin the grilling with the prepared zucchini and summer squash and new potatoes. After turning once, add the scallops. This will allow you to serve the vegetables and scallops at the same time, hot off the grill. Brush the scallops with the melted butter and grill, turning them once, until lightly golden and opaque, about 4 minutes on each side. Divide the sauce among 4 warmed dinner plates. Slide the scallops onto the sauce and garnish each serving with several raspberries and a sprig of thyme. Serve immediately.

Yield: 4 servings

Baked Flounder with Scallop Stuffing Recipe

Ingredients
1/2 cup butter
1 clove garlic, minced
1 small onion, finely chopped
1/2 pound scallops, chopped
Salt
Fresh ground black pepper
Dry white wine
Dry fine bread crumbs
6 flounder fillets, 5 to 7 ounces each
1/4 cup butter, melted
1/2 cup hot water

White Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt
Fresh ground black pepper
Dry white wine

Instructions
In a 10-inch skillet, melt the 1/2 cup of butter. Add garlic and onion and saute until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing.

Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9 x 12-inch baking dish. Transfer the stuffed fillets to the baking dish and bake 20 minutes while you prepare a white sauce.

WHITE SAUCE:
In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2 to 3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring.

When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.

Yield: 6 servings

Seared Scallops with Cider Brown Butter Recipe

Ingredients
1 cup apple cider
6 tablespoons unsalted butter
1 pound sea scallops, patted dry with paper towels (see note)
1 Granny Smith apple, cored and julienned
3/4 teaspoon salt
1/2 teaspoon ground white pepper
16 small fresh sage leaves
2 tablespoons fresh lemon juice

Instructions
In a large skillet, bring the cider to a boil over medium-high heat. Boil for 6 to 8 minutes, or until reduced to about 3 tablespoons. Pour into a bowl and set aside.

In another large skillet, melt 2 tablespoons of the butter over medium heat. Season the scallops with the salt and pepper. Cook the scallops until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove from the pan and keep warm.

Add the remaining 4 tablespoons butter to the skillet. Brown the butter over medium heat, being careful not to burn. Stir in the reduced cider, half of the julienned apple, the sage, and lemon juice. Simmer until the apple is tender and the sauce is slightly thickened, about 1 minute. Taste and adjust the seasoning.

To serve, put the scallops in a serving dish and spoon on the sauce. Garnish with the remaining julienned apple.

Yield: 4 servings