If large scallops are used, cut into 3 or 4 pieces.
In a medium saucepan, cook and stir minced onions in 1 tablespoon butter until tender.
Add scallops, lemon juice, salt, paprika and wine. Simmer uncovered 10 minutes.
Add mushrooms; simmer 2 minutes. Drain liquid and set aside.
Melt 1/3 cup butter in medium pan over low heat.
Blend in flour.
Cook over low heat, stirring until smooth and bubbly.
Remove from heat.
Stir in reserved liquid and heavy cream.
Heat to boiling, stirring constantly.
Boil and stir 1 minute ...
Preheat oven to 375\u00b0F.
Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Saute for approx 2 minutes.
Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins ...
Add in pot: water, wine, shallot, bay leaf, a drop of oil, lemon and salt.
Add scallops sliced --they should be covered by the liquid. Simmer covered with a lid and let cook 5 minutes.
Remove scallops from cooking liquid and strain, keep the juice.
In frying pan, cook sliced mushrooms in the 2 tablespoons of olive oil for about 5 minutes, stirring often.
Prepare 4 dishes.
Divide scallops in each.
Divide shrimp in each.
Divide mushroom and put on top.
In medium saucepan, prepare white sauce: Melt butter over medium ...
Marinate the scallops in a 1/4 cup of the dry vermouth. Set the scallops aside while you prepare the puff pastry shells, about 20 minutes. Bake the pastry shells according to the package directions. Set the pastry shells aside and keep warm.
Add the butter and olive oil together in a large skillet over medium-high heat. Remove the scallops from the vermouth marinade and gently add to the pan. Leave them undisturbed until they are lightly browned on the underside. Turn the scallops and repeat. (Do NOT overcook the scallops or they will ...
Note:
Power level High, Medium and Medium-high, 17 to 22 minutes total.
Combine flour, salt and pepper. Melt 4 tablespoons butter in top of a double boiler.
Gradually add flour mixture, blending well. Remove the top of the double boiler from boiling water, and place over direct heat. Gradually add half and half, stirring constantly until mixture reaches boiling point. Return double boiler to boiling water and cook 5 minutes.
Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs.
Add water, if necessary, to almost cover ingredients.
Bring to simmer & then cover pan & simmer slowly for 5 minutes.
Remove scallops & mushrooms & place into a bowl.
Rapidly boil down the cooking liquid until reduced to the amount of 1 cup.
Melt 3 tbsp of butter in a new pan& stir in the flour until smooth.
Cook slowly for 2 minutes without browning.
Remove from heat & beat in the scallop cooking liquid.
Stir with whip over medium heat ...
Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to ...
Wash scallops in cold water.
Bring enough water (salted) to a boil to cover scallops.
Drop scallops into boiling water, lower heat and simmer 3 minutes (save water).
Chop finely shallots and parsley; combine with sliced mushrooms and fry in 2 tablespoons butter.
Make a sauce by melting 3 tablespoons butter, adding 2 tablespoons flour, then put in the water which the scallops were boiled.
Boil this sauce for 2 minutes.
Remove from heat.
Stir in egg yolk, scallops and the browned shallots, parsley and mushrooms.
Fill ...
Saute onion and 1 tablespoon margarine until soft.
Coat scallops with flour seasoned with salt and white pepper.
In a large skillet, saute the scallops in 2 tablespoons olive oil and 2 tablespoons margarine for 2 minutes.
Add basil, Vermouth, water and sauteed onions.
Simmer for 5 minutes, covered.
Pour into deep pie plate; sprinkle with Parmesan cheese and broil for 2 to 3 minutes, until brown.
Serve over white rice.
Simmer scallops in wine until tender, about 5 minutes.
Drain, reserve liquid; rinse scallops in cold water.
Melt margarine in medium saucepan.
Stir in flour and salt; cook, stirring 1 minute. Gradually whisk in reserved liquid; whisk over heat until smooth. Remove from heat; stir in cheese until melted.
Stir scallops into sauce.
In shallow glass ovenproof bowls or dishes with raised lips, spread mashed potatoes over bottoms and up sides to form a cup.
Fill with scallop mixture.
Sprinkle with paprika.
Bake at 375\u00b0 ...
In a medium pan, cook onion in 1 tablespoon butter. Add scallops, lemon juice, salt, paprika, wine and marjoram; simmer, uncovered, for 10 minutes.
Add mushrooms and simmer 2 more minutes. Drain liquid into container and set aside.
In saucepan, saute scallops on low heat for 10 minutes.
Drain in sautepan.
Cook together mushrooms and onions in margarine until tender.
Add soup, wine, parsley and scallops.
Heat and stir occasionally, keeping pan covered.
Spoon into individual baking dish or clam shells.
Top with bread crumbs.
Place under broiler until browned.
On stovetop melt 1/4 cup butter.
Add flour, mustard, salt and pepper.
Stir to bring together, slowly add milk.
Cook slow approximately 10 minutes to thickened.
Add parmesean cheese.
Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
In another pan, saute shallots in butter and sherry, wine or brandy.
Add seafood, parsley and barely cook 2-3 minutes.
Remove from heat, add to sauce.
Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
Bake ...
Quarter the ripe figs without cutting through.
Pinch the bottoms and the fig will open.
Slather on the St Andre.
Have a pepper grinder handy.
I know you are shaking your heads and going -- are you kidding me? Trust me in this -- It will turn heads. Sometimes simplicity is the best.
ith a little whipped cream (recipe follows) or cinnamon on top
r twice with Struttin' Sauce (recipe posted separately).
Allow the
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken