Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

For the sea scallops : Season with salt & pepper. Use the same saute pan from the mushrooms, cleaned and dried with a paper towel. Heat inside a touch of oil, when very hot, add the sea scallops ...

Use wet scallops in recipes that don’t call for a seared texture. Wet scallops are better used in baked recipes, like a seafood lasagna. Averse to the smell of seafood? Then you’re in luck ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.