For pesto:.
Place Red pepper
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
ined with cheesecloth, strain horseradish for 2 to 3 minutes.
ixture begins to steam, arrange scallops in skillet, making sure they
acon. Secure with toothpicks.
For sauce, in medium skillet heat
f warm water.
Saute scallops: Pat scallops dry and season with
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
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.
olor. Add zucchini and saute for 4 minutes, then season with
Wash and dry scallops. Place scallops in a bowl and cover
inse and pat dry the scallops. Slice in half on equator
ill be your seasoning for the scallops.
Make sure to pat
up between each to allow for overhang.
Bake in preheated