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SCALLOPS EN PAPILLOTE

Ingredients: 4 New Red Potatoes * 1 Pound(s) Bay Scallops, Fresh 1 Cup(s) Asparagus Strips ** 1/2 Red & Yellow Bell Pepper *** 2 Scallions, Thinly Sliced 2 Teaspoon(s) Minced Fresh Ginger 1 Teaspoon(s) Grated Lemon Zest 1/4 Cup(s) Low Sodium Soy Sauce 1 Teaspoon(s) Onion; Large, Chopped 1/4 Teaspoon(s) Fresh Ground Pepper Directions: * Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red and yellow bell peppers, 1/2 of each, seeded and diced. ~------------------------------------------------------------------------ Heat oven to 350oF. Cut 2 pieces of parchment paper or aluminum foil, each about 16" X 24"; then fold crosswise in half so each piece measures 12" X 16". Cut half heart from each folded piece to make a full heart when unfolded. Place potatoes in small saucepan. Add cold water to cover and salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain thoroughly. Open paper hearts and place potatoes in center of each heart next to fold. Combine remaining ingredients in mixing bowl and spoon over potatoes. Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open. From: Syd's Cookbook.
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Reserve marinade, thread drained scallops on skewers alternating with vegetables. Combine oil, soy sauce and 2 tablespoons reserved marinade. Brush mixture on skewered scallops Tilapia en papillote 1. Preheat the over to 450F. 2. Zest and squeeze the orange. 3. Combine juice, zest, carrot, zucchini, nutmeg, salt, pepper, and cayenne/red pepper (optional). Set aside. 4. Cut 2 pieces of parchment paper 24x16 inches (1 piece per fish fillet). Fold eac Barbecued scallops hoisin Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation. 1. Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppe Curried scallops Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Cook scallops in margarine 2 to 3 minutes, stirring frequently, until white. Remove scallops from skillet; drain skillet. Melt 2 tablespoons margarine in same skillet over mediu Skewered scallops Alternate scallops, mushrooms & tomatoes on 6 skewers; add zucchini piece at end of each kabob. Combine remaining ingredients; brush over kabobs. Grill 3" from coals, brushing with sauce until done. Or oven grill, turning once. Serve on h "sauteed scallops in wine sauce" How To Prepare: First, pour some olive oil into one of the skillets on the range top. Then, add the red pepper flakes, garlic and white wine. Add all of the sea scallops to the skillet. Cover the pan and let the scallops cook over med/high heat un Alaska scallops in cream sauce with spinach fettuccine Sauté mushroom in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce, bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed sca Tofu scallops Cut tofu into bite-sized pieces. Gently toss in oil. Dissolve sea salt in water. Add tofu and marinade (cover and refrigerate) for half an hour. Scallops in ginger sauce Heat the oil in a preheated wok. Add the scallops and stir-fry for 1-2 minutes. Remove the scallops from the wok with a slotted spoon and set aside. Add the ginger and garlic to the wok and stir-fry for 30 seconds. Stir in the leeks and peas and c Simple scallops supreme Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Rob Pan-seared sea scallops on red onion marmalade Preheat oven to 250 degrees. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 m Stir fried scallops and apples Coarsley chop celery, and slice scallops. 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Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking then cook scallops, turning over once, until browned well and just cooked through, 5-7 minutes total. Tran Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted wa Broiled or grilled shrimp or scallops, basque style Preparation time: 15 minutes Cooking time: 5 minutes Yield: 4 servings Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible. Mix together in a serving Veal scallops with asparagus, lime sauce 1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper. Dust both sides of veal scallops with seasoned flour. Brown veal in oil on both sides, about 5 minutes total. Remove veal to serving platter and keep warm. 2. Deglaze skill Sea scallops with corn coulis and tomatoes Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softe ned, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on ed Broiled scallops Prep: 5 min, Cook: 5 min. Turn on broiler. Brush scallops with oil. Sprinkle with lemon pepper and garlic powder. Broil about 5 minutes until scallops are opaque. Serve with lemon wedges. Perky garlic scallops Wash and pat dry scallops. pour juice of 1 lemon over scallops and set aside. In a large skillet, melt butter and saute garlic for 3 minutes; add onions and saute until soft. Add scallops, juice of 2 lemons, parsley, and salt to skillet and saut Scallops for punky Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. combine water, juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to boil. Simmer 5 mins. Add scallops, cover and simmer gently 10