Chili seared scallops and baked pancetta Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as
a base for scallops which are dipped in a spicy southwestern blend and
seared. Pancetta, Italian bacon, is served with the scallops. The dish is
drawn together by a citrus-beurre b
Potato crepes with scallops salmon & asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a
diagonal rolling cut: slice off the tip at an angle, roll the asparagus
about a quarter turn and cut again, and repeat on down the stalk until you
reach the tougher base
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 salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep
warm. Meanwhile, saute' onion & garlic in butter until golden, stir
in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low
heat until slight
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
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
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
Barbequed scallops hoisin Alternately thread the red pepper and scallops on wooden skewers, beginning
and ending with peppers.
Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and
peppers with the sauce, coating well.
Grill the kebobs over hot coals 4
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
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
Chicken and fresh vegetable provencale Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make
paste of 1T parsley, 1t basil, the garlic p
Scallops en papillote * Sliced 1/4 inch thick. ** Cut into Julienned strips. *** Large red and
yellow bell peppers, 1/2 of each, seeded and diced.
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Heat oven to 350oF. Cut 2 pieces of parchment
Seared scallops with parsley-thyme relish To prepare relish, combine first 8 ingredients in a bowl; toss well.
To prepare scallops, heat 1 1/2 tsp oi in a large nonstick skillet over
medium high heat. Sprinkle scallops with salt and pepper. Add half the
scallops to pan, cook 2 minutes on each s
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
Le-rendez-vous provencale flatbread 1. Blend yeast, all-purpose flour, buckwheat flour, sugar and salt. Stir in
water, work into a ball and knead 4 to 5 minutes or until smooth and
elastic. (Check label to see that yeast is the kind that is activated by
warm water. Oetkers Instan
Skewered sea scallops Marinate scallops in mixture of tomato juice nad vinegar for one hour.
Reserve marinade, thread drained scallops on skewers alternating with
vegetables. Combine oil, soy sauce and 2 tablespoons reserved marinade.
Brush mixture on skewered scallops
Scallops in lemon butter On high power, melt butter or margerine in a glass dish (8" pan works well)
with rosemary, basil and salt for one minute. Add scallops and lemon juice
and stir well to coat. Reduce heat to medium (60%) power, cover with waxed
paper and coo
Pasta provencale 1. Cook the penne according to the instructions on the packet. Do not overcook. Drain well and return to the pan. Stir in the olive oil, salt and pepper, olives, and sun-dried tomatoes. Let cool.
2. Gently mis the artichokes, zucchini, and plum tomato
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
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
Broiled scallops w/lemon Bay scallops remain whole. Ocean scallops, halve. Place in bowl with
remaining ingreds and marinate 2 hrs or longer. Remove and arrange in one
layer in baking dish. Broil 3 mins, turn and broil 3 mins longer until
barely cooked through. Don't
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
Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths
with a diagonal rolling cut: slice off the tip at an angle, roll the
asparagus about a quarter turn and cut again, and repeat on down the
stalk until you reach the tougher base
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
Sizzling sichuan scallops PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside
for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice
wine, sugar and cornstarch; set aside. Preheat the wok over medium-high
heat. Add 2 tablespoons
Broiled scallops and bacon hors d'oeuvres Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry. In a large frying pan, partially cook the bacon until it has released its fat but is still limp and flexible, remove it to brown paper or paper towels
Broiled shrimp and scallops (scampie e cape sante alla griglia) Shell and devein shrimp. Wash shrimp and scallops under cold running
water. Pat dry with paper towels. In a large bowl, combine oil, parsley,
garlic, breadcrumbs and salt and pepper to taste. Add shrimp and scallops
to mixture. Mix until well c
Oven-braised halibut provencale Preheat oven to 425F. Sprinkle fish with salt and pepper. Set aside. Heat
oil in heavy medium oven-proof skillet over medium-high heat. Add garlic
and red pepper. Saut until fragrant, about 2 minutes. Add shallots and
fennel. Saut until shallots are tende
Scallops and hericots verts with creamy bacon vinaigrette Saute bacon strips in heavy large skillet over medium heat until brown and
crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Reserve skillet and drippings.
Cook beans in large pot of boiling salted water until crisp-tender, about 5
min
Garlic scallops In a shallow bowl, combine flou, salt, and pepper. Add scallops and toss to
coat. Melt margarine in skillet. Add garlic and cook two minutes, stirring
frequently. Add scallops, cook, stirring, until cooked through, about 5
minutes. Sprinkle wit
Tofu scallops with mushrooms and sherry Pat scallops dry and sprinkle with flour, pepper and salt. 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
Roasted rack of lamb provencale Preheat oven to 450F .
In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add
the butter and toss well with
a fork.
Heat a large skillet over high heat and in it brown the lamb, sprinkled
with salt and pepper, turning it so that bot
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
Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender
Margarita scallops line the bottom of your oven baking dish with the sun dried tomatoes.
saute the scallops in olive oil until browned on both side.
arrange the scallops on top of the tomatoes.
add shallot, tabasco, mushrooms, garlic and lime juice and saute until the mushr
Eggplant provencale Cook rice, sauteing it in olive oil & crumbling in the saffron before
adding the water & salt.
Brush a large baking pan with olive oil. Leaving the stems on, slice the
eggplants in half lengthwise & place face down on the pan. Add
Venison scallops with caramelized shallots Pull the grapefruit apart into segments. Using the tip of a small, sharp
knife, loosen the white membrane surrounding each segment and pull it away,
trying not to pierce any of the little juice pods. Break up the segments
into juice pods and set the
Barbecued scallops with saffron couscous Chef Roelant garnished this dish with fresh fruit and parsley. Combine first 5 ingredients in a bowl, stir well. Arrange scallops in a single layer in a 1-1/2-quart casserole, spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 min
Scallops in double pepper sauce In a large skillet, heat the oil and add the garlic. Cook until golden, about 1 minute. Add the scallops, peppers, onion, Tabasco sauce, and salt. Stirring constantly, cook for 5 minutes, or until scallops turn white and the vegetables are tender-cris
Broiled scallops and grapefruit 1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl.
2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives
Bay scallops with lemon & dill Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray.
Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until
Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon.
Add Vermouth, Lemon Juice & Lemon Pe
Skewered scallops in orange oil In a medium-size bowl, combine the grated ginger root, orange juice and
sesame oil. Slowly whisk in the peanut oil. Pour the mixture into a large
Ziploc bag, add the orange zest and the scallops. Close the bag and shake
to combine thoroughly. Refr
Broiled bay scallops Preheat broiler. Rinse scallops and pat dry. Place
in a baking dish. Season with paprika and pepper on al
sides. Sprinkle with lemon juice. Broil scallops about
3" from heat source 3 minutes, until they turn opaque.
Turn to make certain t
Stir fried scallops and apples Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat
margarine in heavy skillet over high heat and stir fry celery for 2
minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley
cut apple pieces into mixture, stirring
Veal scallops with lemon and artichokes Drain, rinse and cut the artichoke hearts into 1/4 inch thick slices
Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat
Bayswater brasserie seared sea scallops in lime broth True shallots (echalotes) are gradually becoming more widely
available. They look rather like a large, loose head of garlic with
glossy red-brown skin.
Clean and peel 12 large Jerusalem artichokes. Put a little olive oil
in a roasting pan, a
Seared scallops with mushrooms and creamy mushroom sauce Boil the stock mixture in a small saucepan until deduced to 1/2 cup to concentrate the flavor.
Remove the small muscle flap from the side of each scallp, place in a small bowl, and reserve for making the sauce. Place the scallpos on a plate.
Trim off and
"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
Skillet pasta with shrimp scallops and vegetabl In a 10- or 12-inch skillet,heat oil over medium heat. Add zzzucchini,
peppers and onion. Stir to coat with oil. cover and cook, stirring
occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add
parsely, clam juice, cream and scall
Pan-fried scallops mexicana 1. Heat half the butter and olive oil in a heavy-based frying pan until the butter foams, then add the scallops and cook quickly until just turning opaque; do not overcook. Remove from the pan with a slotted spoon and keep warm.
2. Add the remaining bu
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