Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Salmon Seafood Turkey Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine Cuban cuisine Danish cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Thai cuisine Turkish cuisine US cuisine
Holiday Recipes:
Christmas Easter Passover Thanksgiving Valentine's Day
Health Recipes:
Diabetic Fat Free Gluten Free Low Cal Low Fat
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Scallops and hericots verts with creamy bacon vinaigrette
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
Ingredients: 6 Slice(s) bacon; cut into 1/2 inch pcs 12 Ounce(s) hericot verts; trimmed, 1 1/2 in pcs 2 Pound(s) sea scallops; muscles removed 3/4 Cup(s) white wine vinegar 12 Tablespoon(s) water 2 1/4 Teaspoon(s) dijon mustard 3/8 Cup(s) heavy cream 4 Teaspoon(s) dill |
Directions: 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
minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
Heat drippings in reserved skillet over medium heat. Sprinkle scallops
with salt and pepper. Working in batches, add scallops to skillet; cook
until browned, about 2 minutes per side. Transfer to bowl with beans;
cover loosely with foil. Reserve skillet.
Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil
over high heat until reduced by half, stirring fequently and scraping up
browned bits, about 7 minutes. Stir in whipping cream; bring sauce to
boil. Season to taste with salt and pepper.
Add bacon to bowl with beans and scallops; mix gently. Divide mixture
among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.
Contributor: Bon appetit April 2004
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Wilted spinach salad with warm apple cider and bacon dressing In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, 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 Bacon buns Dissolve yeast in 1/4 cup warm water. In a large bowl (or sauce pan) combine sugar, salt, butter and milk. Heat until all dissolved but not hot. Add beaten eggs and yeast mixture. Slowly add in flour. Can mix by hand or with electric mixer. May need Smoky bacon wraps Cut each bacon strip in half widthwise.
Wrap one piece of bacon around each sausage.
Place in a foil-lined 15 x 10 x 1 baking pan.
Sprinkle with brown sugar.
Bake, uncovered, at 400° for 45-50 minutes or until bacon is crisp and sausage is heated through. 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 & 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 Vinaigrette of braised soup veggies QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and
quarter remaining head. Remove green part of leeks. Slice turnip into
3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan
large enough to handle them comfortab Bacon Put the bacon into a pan
Turn the burner to medium heat
Cook thouroughly, stir occaisionally
Roasted red pepper vinaigrette Mix ingredients in a blender.
Blend thoroughly, salt to taste, and chill overnight.
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 Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl,
then add oil in a slow stream, whisking until emulsified. whisk in
tarragon.
toss greens with dressing in a large bowl and season with salt and pepper.
Contributor: Gourmet Septe Bacon appetizer crescents PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tabl Sesame-ginger vinaigrette Combine all ingredients except salt
&
pepper in small bowl.
Whisk together,
&
season w/ salt
&
pepper to taste. Refrigerate.
Bacon stuffed cornish game hens (microwave) In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or
until crisp. Remove to paper towels. Drain fat, reserving 3
tablespoons. Add onion and celery to fat in casserole. Microwave at
high for 2 to 4 minutes or until tender. Stir Warm asparagus with tarragon vinaigrette This simple dish has such a compelling taste, you'll never have
leftovers. Trim the asparagus, discarding woody ends. Steam the
spears whole, for about 3 or 4 minutes, until just tender when
pierced with a fork. Do not overcook. Rinse i Beef tenderloin steaks with smoky bacon-bourbon sauce Boil wine and garlic in heavy medium saucepan until reduced
to 1/2 cup,
about 15 minutes. Add next 5 ingredients; boil until reduced by half,
about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover;
chill.)
Cook bacon in heavy large skilled Poached pear with sherry vinaigrette and reduced port drizzl Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl.
Heat butter in large skillet on medium high heat. Add shallots and garlic.
Cook until fragrant.
Add mushrooms and cook for 5 to 8 minutes, until mushrooms are wilted and
tende Simple balsamic vinaigrette mix all together and enjoy!
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.
Kentucky turkey and bacon brochettes 1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal
pieces and season with salt. Place in bowl with marinade and toss well.
Cover and marinate 2 hours at room temperature, or as long as 48 hours
refrigerated.
2) Prepare a hot fire. C 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 Romaine salad with lemon vinaigrette and shaved pecorino Bacon-pecan stuffing Put stuffing mix and pecans in a very large bowl. Melt butter in a large skillet.
Add onions, celery, and bacon; saute 5 minutes or until vegetables are
crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing;
toss to mix and 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 Creamy potato salad 2 cups nonfat yogurt
1/4 cup of mustard if you like it
rice vinegar to thin
Add dressing, as much as you like. Mix and chill. If you don't like
broccoli, then use green beans or carrots or whatever you prefer.
Shared by Jan Gordon
Whipped mashed potato with goat's cheese and bacon 1 Cook the potatoes in boiling salted water, drain and return to the pan on a low heat. Mash to a puree. Heat the butter in a frying pan, add the bacon, garlic and chives, and cook with the bacon till crisp.
2 Add the olive oil and goat's cheese to t Potato-bacon cups 1. Preheat the oven to 350 degrees. Spray 4 6oz custard cups with
nonstick cooking spray. Place the cups on a baking sheet.
2. In a medium bowl, combine all the ingredients. Divide evenly
among the prepared cups. Bake for 30 to 35 minutes, until the Caper lemon vinaigrette Partially drain capers, then place all ingredients, except oil, in a food
processor or blender.
Process or blend until mixture is smooth. Slowly add oil in a stream until
it is all incorporated. If vinaigrette seems too acidy, add the entire l
c Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat.
Mound salad on 4 plates, spr Mixed greens salad with bacon, apples, blue cheese and musta Creamy brown rice pudding Bring 1 cup of the milk to a boil in medium saucepan. Stir in rice.
Return to a full boil. Cover; reduce heat. Simmer 5 minutes. Stir in the
remaining 2 cups milk, the pudding mix, raisins and cinnamon. Bring to a
boil over medium heat, stir Beet carpaccio salad with mint vinaigrette Preheat
oven to 350F. Line rimmed baking sheet with foil. Place beets on
sheet (if using both light- and dark-colored beets, place them on separate
sheets to prevent discoloration). Sprinkle beets lightly with water. Cover
tightly with foil. Bake until be Glazed bacon cut bacon in hald and arrange on a wore rack in a single layer, no overlaps. mix sugar, flour and pecans and sprinkle over bacon.
bake at 350 for 30 minutes.
Appetizer: bacon-wrapped shrimp with creamy h Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure
with toothpick. Repeat with remaining shrimp, water chestnuts and bacon.
Melt 3 tablespoons butter in heavy large skillet over high heat. Add half
of shrimp and cook until b Cuban potato salad with scallion vinaigrette Bring a pot of salted water to a boil and cook the potatoes until tender,
about 10 minutes. Set aside. When cool, transfer to a large bowl and
combine with black beans. In a blender combine the scallions, sour cream
and lemon juice. Pulse a few time 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 Bacon-corn muffins Grease twelve muffin cups; set aside. In a mixing bowl combine flour,
cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the
center of the dry mixture; set aside.
In another bowl combine egg, buttermilk, and oil; add all at once Creamy cinnamon ice cream 1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Remove from the heat.
2. Beat the yolks with the other half of the milk and mix in the sugar. Add to the pan and heat again until the milk thickens, but do not allow to boil. Stir continuous Deviled eggs with bacon Makes 12 halves
Slice the eggs lengthwise in half, using sharp straight-edge stainless
steel knife and making one clean cut; wipe blade in between cuts to keep
whites clean of yolk. Carefully separate yolks from whites, placing yolks
in a medium b 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 Creamy scalloped potatoes Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Stilton vinaigrette Carmelize the onions by sauteing them slowly in a saute pan or roasting
them in the oven. Deglaze with sherry vinegar. Cool and chop onions. Add
herbs and stilton cheese.
Add red wine to moisten the mixture and the mustards. Slice the scallions
very t Creamy corn pudding Cut kernels from 5 ears of corn into a medium bowl, then scrape to collect
milk into the bowl (you should have about 2 1/2 cup kernels and milk).
Grate remaining ear corn on cob on side of box grater (about 1/2 cup grated
kernels). Add grated kernels to 15-minute creamy fettuccini alfredo 8 oz cream cheese
3/4 c Parmesan cheese
1 x stick butter
1/2 c heavy cream
8 oz fettucine
1/8 ts fresh grated nutmeg
In a large saucepan, stir together the cream cheese, parmesan, butter, and
cream. Heat, s 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 Creamy spinach salad Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean
and dry spinach leaves. Tear into bite-size pieces and place in salad
bowl. Spread onion rings over top of spinach. Crumble bacon and put over
top. Toss with mayonnaise dressi Brown sugar bacon Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures an Bacon peanut butter corn bread 1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on
paper toweling; set aside. Pour off all but about 1 teaspoon bacon
fat from pan. Place pan in oven, then set oven temperature to 425'F.
2. Stir together cornmeal and s Nicoise vinaigrette Combine all ingredients except oil in a blender; finely chop. With blender
running, slowly add oil until completely incorporated.
Recipe By : Martha Stewart Living, June 1996
From: Mastercook Mac Date: Fri, 12 Jul 1996 08:5 |
Loading...
|