Combine ingredients.Add scallops and toss to coat.Cover and refrigerate 1 hour (stir occasionally).Remove scallops from marinade.Reserve.Thread scallops on 4 skewers.Place skewers in shallow microwa ...
Preheat oven to 350\u00b0. Crush crackers to fine crumbs.In 2 qt bowl, mix together crumbs, parsley flakes, oregano, garlic powder, and red pepper, stir in butter.Add scallops and cheese, mix well. ...
Melt 1 tablespoon of the butter in large pot (big enough to hold mussels).Add onion and parsley.Cook over medium heat until fragrant.Add garlic and wine.Cook about 1 minute.Add mussels and tomatoes. ...
Break or cut florets from main stalk.Rinse thoroughly with cold water.In large saucepan, bring about 1/2 inch of water to boil.Insert steaming basket or rack into pot.Add broccoli; cover tightly.Ste ...
Cut 2 carrots and 2 turnips into bite size pieces.Make 4 cylinders by cutting the cucumber in half, emptying the pulp and slicing off the ends.Cook turnips, carrots and cucumber cylinders until tend ...
Combine flour, salt, pepper and paprika.Coat scallops with flour mixture.Melt butter in a large frying pan.Brown scallops on both sides.Add sherry and simmer until tender, approximately 15 minutes.S ...
Combine half and half with Worcestershire powder.Dip scallops in milk mixture and roll in bread crumbs.Fry in hot oil for 3 to 5 minutes. ...
Pat scallops on paper toweling.Place in a microproof 1-quart casserole with onion, wine, tomato paste, tomatoes and cilantro. Toss together until well mixed. Cover with lid or vented plastic wrap an ...
Heat butter and oil in heavy, large skillet over medium-high heat until butter is melted.Add scallions and 1/2 cup parsley; cook 5 minutes, or until scallions are softened but not burned. Add wine; ...
Saute shrimp and scallops in small batches in a wok until done (shrimp first, then scallops; scallops take a few minutes to cook).Set aside in dish, keeping warm.Put a bit more oil in wok.Quickly sa ...