For pesto:.
Place Red pepper
ixture begins to steam, arrange scallops in skillet, making sure they
ined with cheesecloth, strain horseradish for 2 to 3 minutes.
for sweet tarragon pesto:
hrimp with salt and pepper. For scallops: sear until brown on outside
n the cream and boil for 2-3 minutes. Remove from
ach scallop and place six scallops on each two-pronged skewer
acon. Secure with toothpicks.
For sauce, in medium skillet heat
f warm water.
Saute scallops: Pat scallops dry and season with
uts. Cover and let soak for at least 48 hours. The
heet. Bake at 375 degrees for 5 minutes or until golden
Season scallops on both sides with salt,
ith salt and pepper.
Scallops:.
Season with salt and
Start with love, a generous share, then blend in warmth and laughter.
Add lots of happy memories that will last forever after...
Don't forget the patience, for the days when things go wrong.
Add a sense of humor and a faith that's deep and strong. Garnish with some compliments lovingly expressed, and there you have the recipe for marriage at its best!
(For the bean mix you can
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
In a medium saucepan combine 1 1/2 cups parsley, 1 cup watercress, shallots, water and 1 teaspoon salt.
Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Strain; reserve liquid.
Set aside.
Arrange scallops on steaming rack; place over boiling water. Cover and steam 10 minutes.
Transfer scallops to lightly buttered individual baking dishes.
saute mushrooms and onion in margarine until onion is tender; set aside.
Mix mayonnaise and mustard; pour over scallops.
Top with mushrooms and onion.
Sprinkle with Cheddar cheese and paprika.
Broil 5 inches from heat 3 minutes or until cheese melts.
Serves 6.
Place bread crumbs on baking sheet.
Bake at 375 for 5 minutes or until golden brown; set aside.
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.