Free Recipes Archive
4 scallops, size U-10 to U-20 4 shrimp, size U-16 to U-20 Pinch of Kosher salt Pinch of white pepper Splash of olive oil Seasoned Italian bread crumbs 2 ounces lemon butter Pinch of parsley, chopped Lightly season scallops and Read More …
Recipe By Tony Vallone of Tony’s, Houston, TX Serving Size : 4 1/2 pound shrimp, shelled and deveined 1/4 cup olive oil (plus oil for greasing dish) 1 tablespoon shallots, finely chopped 1 tablespoon garlic, finely minced 1/3 pound sea Read More …
Source: from The Peabody Hotel’s Capriccio Yield: 4 generous servings 1 pound fresh angel hair pasta 4 ounces diced leeks 5 red beefsteak tomatoes 3 yellow tomatoes 3 ounces olive oil 1 pound jumbo crabmeat 2 ounces fresh basil Salt Read More …
16 ounces marinara sauce 16 ounces clam sauce 20 ounces mussels 8 ounces squid, cleaned 3 ounces chopped garlic 2 ounces olive oil 2-1/2 pounds linguini Heat olive oil in a large sauté pan. Add chopped garlic and sauté until Read More …