The best scallops for sautéing are the large, firm, white sea scallops. If you can find them in a market that sells scallops without additives, all the better. Some pieces are cut thick; you may want ...

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 ...

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.