In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until
in a large skillet over med high heat melt butter and cook onion until tender.
add scallops and mushrooms wine and lemon juice.
reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
serve with parmesan on top and sprinkled with parsley.
avity and flip).
Pour white wine over all (about 2 cups
Preheat oven to 350 degrees.
For topping:
In small saucepan melt butter.
Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
In large saute pan heat olive oil. Add onions and garlic. Saute 2 minutes.
Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
Wash and pat dry scallops; simmer in wine 5 minutes.
Drain and save liquid.
Add mushrooms and shallots; simmer 20 minutes. In shallow baking dish, place scallops; pour mushroom mixture over and top with bread crumbs.
When ready to serve, place pat of butter on top and broil until crisp.
b>scallops in 3 tablespoons butter until golden brown. Add the dry white wine
ff each scallop; discard. Pat scallops dry; dredge with cornstarch.
Check each of your scallops for a small crescent-shaped
Preheat the oven broiler.
In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Wash scallops and pat dry.
Heat oil in skillet and brown scallops at high heat for 1 minute.
Add wine, tomatoes, basil and pepper.
Lower heat and continue cooking until scallops are cooked through, but not tough and tomatoes are heated.
Serve at once.
Heat oil in heavy skillet over high heat.
When oil begins to smoke add scallops.
Sear each side for one minute or until each side is golden brown.
Add 1/2 cup of wine and lower heat to medium.
Simmer for 2 minutes.
Remove scallops from pan.
Add remaining wine and lemon juice,and garlic.
Bring to a boil and reduce by half.
Add butter, parsley and season with pepper.
Place scallops on a plate and smother with sauce.
Serve.
he shrimp.
Add the white wine and bring to a boil
1 minutes; drain.
Combine white wine, leek, butter, green onions, shallot
Simmer the scallops, wine, shallots and parsley in a saucepan for 5 to 6 minutes.
Sprinkle with pepper.
Serve with lemon wedges.
In saucepan, heat oil, garlic and all seasonings.
Add water and wine.
Add scallops.
Cover and simmer over low flame for 20 minutes.
small pot, whisk together white wine, shallots and garlic.
Cook
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
ouillon cubes with water and wine.
Add onions to mixture
lives or capers in this recipe, you can add them freely
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.