Tender Mercies

Scallops are often gently steamed--not boiled--on top of the stove so that they retain their tenderness. In the microwave, we find that we need to cook bay scallops, in particular, on medium power because they are so small and the doneness is difficult to control on high power. Seconds can mean the difference between tender and rubbery.

Sea scallops are larger than bay scallops but, again, doneness is easier to control on medium power, and we think the extra time is worth it for the best results.

SCALLOPS WITH SESAME SEED TOPPING

2 tablespoons butter or margarine

1 pound bay or sea scallops

2 tablespoons dry bread crumbs

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon sesame seeds

Lemon wedges

Place butter in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 30 to 45 seconds to melt. Stir scallops into butter to coat tops and bottoms well. Arrange scallops in ring around outside of dish. Sprinkle with bread crumbs, salt, pepper and sesame seeds. Cover with paper towel to absorb excess moisture.

For bay scallops, microwave on MEDIUM (50% power) 3 1/2 to 5 minutes.

For sea scallops, microwave on MEDIUM 4 to 6 1/2 minutes or until just opaque and resilient to touch.

Let stand, covered, 2 minutes. Serve with lemon wedges. Makes 4 servings.

SCALLOPS PROVENCAL

1 tablespoon full-flavored olive oil

1 clove garlic, minced

1/2 cup thinly sliced green onions

1 pound bay or sea scallops

2 large ripe tomatoes, peeled and coarsely chopped

1/2 pound mushrooms, thinly sliced

2 tablespoons chopped parsley

2 ounces black olives, coarsely chopped

Dash freshly ground pepper

1/4 cup chopped fresh basil

Combine olive oil, garlic and green onions in 2-quart microwave-proof casserole. Microwave on HIGH (100% power) 30 seconds. If using sea scallops, cut in quarters. Add scallops to casserole and stir to coat. Stir in tomatoes, mushrooms, parsley, olives, pepper and 2 tablespoons basil. Cover with wax paper and microwave on MEDIUM (50% power) 3 minutes. Stir.

Cover again and microwave on MEDIUM 2 to 4 minutes or until scallops are opaque and cooked through.

To serve, spoon into individual serving bowls and sprinkle with remaining 2 tablespoons basil. Makes 4 servings.

SCALLOP AND AVOCADO SALAD

1 pound bay or sea scallops

1 tablespoon lime juice

1/2 cup thinly sliced green onions

1 pound avocado, peeled, seeded and cut into 1/4-inch cubes (about 1 cup)

1/2 cup finely chopped green pepper

2 tablespoons chopped cilantro

1 to 2 tablespoons chopped pickled jalapeno chiles

1/2 cup Mustard Vinaigrette

4 ripe, medium tomatoes, cut from top into 4 wedges, leaving bottoms attached

Place scallops around outer rim of 9-inch pie plate, leaving center open. Sprinkle with lime juice. Cover with paper towel and microwave on MEDIUM (50% power) 3 1/2 to 6 minutes, or until scallops flake under pressure of fork. Chill 1 hour or speed-chill 30 minutes in freezer.

If using large sea scallops, cut each scallop into quarters. Toss scallops with green onions, avocado, green pepper, cilantro, jalapenos and Mustard Vinaigrette.

To serve, place 1 tomato onto each plate and spread wedges apart. Spoon 1 cup salad into center of each tomato. Makes 4 servings.

Mustard Vinaigrette

3 tablespoons cider or wine vinegar

2 tablespoons Dijon mustard

1 tablespoon olive oil

2 tablespoons thinly sliced green onions

1/4 cup water

2 tablespoons chopped parsley

Dash nutmeg

Freshly ground pepper

Place vinegar, mustard, olive oil, green onions, water, parsley, nutmeg and pepper in bowl or food processor, beating with addition of each ingredient until mixture is well blended. Chill. (Keeps 2 weeks in refrigerator.) Makes approximately 3/4 cup.

Note: Paper towel cover absorbs excess steam from scallops that would add extra liquid and make any bread coating wet.

Cook scallops in morning in advance of completing salad later in day.