2 pounds scallops, sliced, and cut into thin strips
4 sausages, trimmed and cut into thick strips
4 onions, thinly sliced
1 teaspoon dried basil
1/2 teaspoon dried salt
1/4 teaspoon ground white pepper
1/4 teaspoon dried oregano
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
1/4 teaspoon dried dill weed
1/8 teaspoon dried parsley
1/8 teaspoon dried rosemary
1 teaspoon dried sage
1 tablespoon dried oregano
1/8 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
1 1/2 tablespoons paprika
In a medium bowl, remove the outer skins from the scallops. Cut off the bones, leaving only the thick end of the scallops.
Place the scallops in a large bowl. Cover with a damp towel, remove and rinse. Place scallops in a blender, puree and crumble with water.
Place sausages in a large container, and place in a second blender, puree and crumble with water. Discard bay leaves. Place garlic powder, basil, oregano, rosemary, sage, oregano, basil, red pepper flakes, garlic powder, sugar and paprika in a glass bowl. Stir marinade to coat, and refrigerate marinated scallops.
While marinating scallops, heat garlic powder, basil, oregano, rosemary, sage, oregano, basil, red pepper flakes, garlic powder, sugar, and paprika in a saucepan over medium heat.
When scallops are ready to be cut into pieces, place the pieces in a glass dish, and lay cut side down on a towel. Brush scallops with marinade mixture, and seal edges with a clean kitchen towel.