Free Recipes Archive
Serves 4 A remarkable blend of sweet and hot flavors. A beautiful presentation on a dark green plate. 2 pounds scallops, rinsed, side muscle removed 6 ounces VIETNAMESE TANGARINE DIPPING SAUCE 2 tablespoons peanut oil YELLOW CURRY SAUCE 2 tablespoons Read More …
Serving Size : 2 3 tablespoons all-purpose flour 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/8 teaspoon salt 1/2 pound sea scallops 2 teaspoons olive oil 1 clove garlic, minced 1 teaspoon cornstarch 1/2 teaspoon sugar 1/2 teaspoon dried oregano Read More …
2 lbs (900 g) scallops 2 cups Champagne (Brut, or Extra Dry) or dry white wine 2 tablespoon (30 ml) shallots, finely chopped 4 tablespoon (60 ml) low-fat or non-fat sour cream 2 tablespoon (30 ml) flour Salt and freshly Read More …
2 teaspoon extra virgin olive oil 3/4 cup finely chopped red onion 3 teaspoon minced garlic 1 small green pepper diced 1 small red pepper diced 1 cup sliced portabella mushrooms 1/2 cup white zinfendel wine 1/4 cup spring water Read More …
Yield: 6 servings 1 c Lawry’s Citrus Grill Marinade with Orange Juice; divided 1-1/2 lb scallops 1/4 c all-purpose flour 1/2 teaspoon Lawry’s Garlic Salt; divided 1/2 teaspoon Lawry’s Seasoned Pepper 2 tablespoon butter 1/4 c half and half 2 Read More …
Serving Size : 2 4 ounces sea scallops 4 ounces mushrooms 2 ounces fresh spinach 2 ounces smoked salmon 2 fluid ounces beurre blanc, see recipe NOTE: See the recipe for “Beurre Blanc (White Butter Sauce)” below. Sauté scallops. When Read More …
1-1/2 pounds red onions 1 tablespoon olive oil 1/3 cup water 2 teaspoons sugar 2 teaspoons lemon juice freshly ground black pepper, to taste 1 lb. bay or calico scallops 1 clove garlic, chopped, or 1/2 teaspoon minced garlic in Read More …
Yield: 4 servings 1 teaspoon Dark sesame oil 1 lb Fresh sea scallops 2 teaspoons Low-sodium soy sauce 1/8 teaspoon Crushed red pepper 1 clove Garlic, minced 1 cup Cubed fresh pineapple 1/3 cup Chopped fresh basil leaves 1 teaspoon Read More …
2 lb fresh Ocean Scallops 2 tablespoon Extra Virgin Oil 5 Garlic cloves (chopped) 3 Kaffir lime leaves 1/2 c Straw mushrooms 1/4 c shredded bamboo shoots 5 tablespoon oyster sauce 3 tbs merlot wine 3 red chillies sliced seeds Read More …
4 tablespoon butter 1 tablespoon olive oil 3/4 C flour 1 lb scallops 1 teaspoon fresh tarragon, chopped fine 3/4 C gin 1 C cream 1 tablespoon fresh Italian parsley, chopped juice of 1/2 lemon salt and pepper to taste Read More …
1 cup fresh cranberries 1 cup water 1/4 to 1/3 cup honey (depending on the sweetness you prefer) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon coarse salt Read More …
1 pound scallops 1/2 cup butter very finely chopped garlic fresh breadcrumbs 1 pound scallops (If using the large ones, cut them in half). Clean and rinse well and simmer in small amount of water until about half cooked. Drain Read More …
1 medium chopped onion 4 chopped shallots 1/2 stick butter 20 cleaned raw scallops 1/2 cup dry white wine 1/2 cup bread crumbs 1/2 teasp. celery leaves 1/4 bay leaf 1/4 teasp. thyme 1/4 teasp. marjoram 2 Tablesp. parsley 1 Read More …
1/2 lb large sea scallops 1/2 lb smoked salmon slices 1 cup sour Cream 1 ounce White Wine Juice of 2 Lemons 1 tablespoon Capers 1/2 teaspoon Chopped Garlic 1/2 teaspoon Chopped Parsley 1 ounce Olive Oil White Pepper (to Read More …
1-1/2 lbs.#10 diver sea scallops (also called dry sea scallops) 2 teaspoon olive oil 2 teaspoon minced ginger 2 teaspoon minced lemongrass 1 bulb fennel, thinly sliced 2 shallots, thinly sliced 2 leeks, white part, thinly sliced 1 cup sake Read More …
2 tablespoon unsalted butter 1 lb sea scallops 1 tablespoon minced garlic 1 tablespoon minced shallots 3 to 4 canned chipotle chiles, finely chopped 1/4 cup dry white wine juice of 3 oranges 1-1/2 cups heavy cream grated zest of Read More …
1 lb. sea scallops 1 small onion, minced 2 tablespoons butter 1/2 cup dry white wine 1 cup heavy cream 1/2 teaspoon ground nutmeg 1/2 cup seasoned fresh breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 400 degrees. Sauté Read More …
Source: Morton’s of Chicago – Phoenix and Scottsdale, Arizona 12 large sea scallops 12 slices bacon 2 tablespoons melted butter 1 cup Smucker’s apricot marmalade 1/2 cup horseradish, strained 2 teaspoons cracked black pepper 4 bamboo skewers Cook bacon until Read More …
1 can (15 to 19 ounces) black beans, rinsed and drained 1 can (15-1/4 to 16 ounces) whole-kernel corn, drained 1/4 cup finely chopped red onion 1/4 cup loosely packed fresh cilantro leaves, chopped 2 tablespoons fresh lime juice 1/2 Read More …
Source: Chef Kathy Cary – Lilly’s, Louisville, Kentucky Serves 6 as an appetizer or 4 as an entree Scallops 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons fresh tarragon 1-1/2 pounds sea scallops, cut in Read More …
200 g monkfish medallions 12 scallops 1 tablespoon oil 15 g butter PUREE: 25 g butter 1 small onion; finely chopped 125 g frozen peas; cooked 8 round lettuce leaves / 1 little gem; shredded 4 tablespoons white wine; or Read More …
Serves 4 16 fresh bay leaves, halved lengthwise, center veins removed 16 medium sea scallops, muscles removed 10 tablespoons butter 2 small leeks, trimmed, halved lengthwise, and sliced crosswise into 1/2 inch pieces 1 medium yellow onion, peeled and thinly Read More …
Source: China Gourmet, West Orange, New Jersey Skewered Shrimp and Scallops 10 large shrimp 10 sea scallops Pinch of salt 1/2 teaspoon granulated sugar 1/2 teaspoon black pepper 1/4 cup cornstarch About 1/4 cup peanut oil 10 bamboo skewers 5 Read More …
Source: Executive Chef Peter Serantoni Serves 4. 1/4 cup tequila 1 cup freshly squeezed lime juice 1/2 cup freshly squeezed lemon juice 1/2 cup granulated sugar 1 to 2 jalapeños, stemmed, seeded and coarsely chopped 3/4 cup 1/2-inch green onion Read More …
Yield: 4 servings 12 large Jerusalem Artichokes 2 tablespoons Olive oil 12 Cloves shallots 20 Scallops 4 Kaffir Lime Leaves 8 Wing Beans (or 4 baby bok choy) 600 ml Fish Stock 3 Limes, Juice Only 2 tablespoons Fish Sauce Read More …
1 lb. bay scallops 1/4 lb. Ritz crackers 3/4 teaspoon each of garlic powder, oregano and thyme 1 can cream of mushroom or cream of celery soup 2/3 cup milk Paprika No salt or pepper Preheat oven to 375 degrees. Read More …
Serves 6 3/4 lb sea or bay scallops 1/2 lb medium mushrooms 3 Tbls olive oil 1/4 cup flour 1/4 cup dry white wine 3 Tbls bread crumbs 2 Tbls onion, minced 1 Tbls parsley, minced 2 cloves garlic, minced Read More …
Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona 6 tablespoons olive oil 10 jumbo sea scallops Sea salt and freshly ground black pepper to taste 2 tablespoons red bell pepper, finely diced 2 tablespoons yellow bell pepper, finely diced Read More …
Chef Drew Belline of Floataway Cafe, Atlanta, GA Yield: 2 Servings Pickled Celery Hearts: 1/2 cup sugar 1/2 cup white wine vinegar 1/2 ounce celery hearts Celery Root Puree: 1 ounce butter 1 shallot 1 clove garlic 1 celery root, Read More …
1/2 lb sea scallops, sliced 1/4-inch thick 1 medium or 2 small fresh tomatoes, minced into 1/4″ pieces 4 slices bacon or pancetta, diced fine 3 cloves garlic, minced Fresh thyme, salt and pepper to taste 1 pound angel-hair pasta Read More …
1/2 teaspoon sugar 1 tablespoon ground mixed peppercorns Salt, to taste 1 teaspoon canola oil 4 large scallops 1 tablespoon whiskey, preferably Maker’s Mark 2 tablespoons unsalted butter 5 mint leaves, sliced 1/2 pint blackberries In a small bowl, combine Read More …
Chef Graham Elliot Bowles of Avenues Yield: 4 Servings 1 pound golden beets 4 Tablespoons olive oil Salt and pepper 1/2 bottle Merlot 6 red beets, peeled and juiced* 12 sea scallops, outer membrane removed Preheat oven to 400°F. Rub Read More …
When segmenting the citrus fruits, be sure to remove the flesh from between the membrane. Serves 4 as a starter Citrus Salad: 2 oranges, peeled and segmented 2 pink grapefruit, peeled and segmented 1 lime, peeled and segmented 3 cups Read More …
Number of Servings: 4 Spaetzle: 4 egg yolks 2-1/2 whole eggs 3 ounces sour cream 6 ounces all-purpose flour 3 tablespoons chopped fresh chives pinch chopped fresh thyme tiny pinch nutmeg salt and pepper to taste Mascarpone Topping: 1 ounce Read More …
Makes 4 servings 12 sea scallops, muscle removed 12 paper-thin slices prosciutto salt to taste Creamy Vinaigrette: 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup white wine 1 teaspoon white truffle oil 1 teaspoon capers salt and lemon juice Read More …
Serves 4 24 large sea scallops, about 1 1/2 pounds 4 large or 8 small branches fresh rosemary 4 tablespoons extra virgin olive oil coarse salt and freshly ground pepper 1 recipe Sauteed Spinach with Garlic (Recipe Below) 1/2 lemon Read More …
Yield: 4 servings 1/2 lb Fresh or frozen Scallops 1/2 cup Orange juice 1 teaspoon Grated Gingerroot 1/4 teaspoon Ground Red Pepper Orange, cut in 8 wedges 1 teaspoon Finely shredded Orange Peel 2 tablespoons Soy Sauce Clove garlic, minced Read More …
2 pounds veal scallops (each about 1/8 inch thick) All-purpose flour seasoned with salt and pepper for dredging veal 2 tablespoons olive oil 4 tablespoons butter 1/4 cup fresh lemon juice 1 cup chicken broth 1 (6-ounce) jar marinated artichoke Read More …
Makes 4 servings 4 slices of veal pounded to 3/8-inch thickness for quick even cooking 1 ounce dried porcini mushrooms 2 tablespoons white truffle oil 3 tablespoons butter 1 tablespoon heavy cream flour for dredging salt and pepper to taste Read More …
1/4 cup finely chopped onion 2 garlic cloves, finely minced 1 teaspoon dried tarragon, crumbled 2-1/2 tablespoons olive oil, divided 1/2 pound fresh mushrooms, sliced 3/4 cup dry white wine, divided 1/2 pound veal scallops (each about 1/8 inch thick) Read More …
1 pound round steak 3 cups water 5 tomatoes, sliced 1/4 cup vegetable oil 2 tablespoons chopped green onions 1 tablespoon granulated sugar 1-1/2 teaspoons salt 1 teaspoon dried basil leaves 1 tablespoon cornstarch Pound round steak to 1/8-inch thick. Read More …
1 lb Sea scallops 1/3 lb Bacon (up to 1/2) 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 Read More …
20 Ritz crackers, crushed black pepper, to taste 1 teaspoon garlic powder 1 lb sea scallops, rinsed and drained 1/2 cup butter, melted 1/4 cup dry white wine 1/2 lemon, juice of 1 tablespoon fresh parsley, chopped (for garnish) Preheat Read More …
This is a terrific way to fix ocean scallops! Simple treatment is always best with fine seafood, and this recipe really lets the flavor and texture of the scallops shine through. Served over brown rice with arugula, mushroom, strawberry and Read More …
1 1/2 pounds sea scallop; 10 to 20 per pound ground black pepper Table salt 2 tablespoons vegetable oil 2 tablespoons unsalted butter 4 Lemon wedges Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean Read More …
Excellent thick sauce for fillet, chicken or seafood (shrimp or scallops). Serve on-the-side or on-top of food. Use large portions for sauce lovers and small portions for others who simply just want the flavor. Has a very strong and delicious Read More …
1 pound scallops 1 pound shrimp, peeled and deveined 4 tablespoons butter 1 (8-ounce) package cream cheese, softened 1 1/2 tablespoons lemon juice 1 tablespoon chopped green onion 1/4 teaspoon salt 1/8 teaspoon ground black pepper Cooked rice for accompaniment Read More …
1 pound pork steaks 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1/2 cup white wine 2 tablespoons lemon juice 1 teaspoon grated lemon peel 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon basil 1/4 Read More …
3/4 to 1 pound sea scallops, tough side muscles removed Salt Grated zest of 1 lime 1 tablespoon lime juice 2 tablespoons chilled butter, cut into bits Salt and pepper to taste Sprinkle scallops with salt and put them in Read More …