Scallops

2 green onions sliced, or 1/2 small white or yellow onion
1 garlic clove, minced
2 tsp olive oil
1 pound sea scallops
1 tsp basil, fresh or dried
1 tsp thyme, fresh or dried
1/4 c white wine, or chicken broth
salt to taste
pepper
1/2 c dried bread crumbs or panko
2 tsp butter, melted

Rinse and pat dry scallops.
In nonstick skillet heat olive oil and saute onion and garlic until tender, add scallops and herbs.
 Cook over medium until scallops are firm and opaque.
Add wine or broth, and salt and pepper. cook uncovered for one to two minutes.

Place scallops in oven proof dish and sprinkle with bread crumbs, drizzle with butter.
 Broil 4-5 minutes or until crumbs are browned. Serve hot.

Coconut Shrimp

Shown in photo, coconut shrimp and regular fried shrimp. 20 count

Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
                 1 c flour*
              salt and pepper to taste
 bowl  two- coconut

* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches

Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.

  Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.