irections for sauce:
This recipe makes enough sauce for about
For best results, make dressing a few
inutes before serving.
This recipe should make 2- 9 inch
ith a little whipped cream (recipe follows) or cinnamon on top
umplings to serve.
Basic Recipe: Dashi stock:
1 4
Scallops -- In a large pot on medium heat add the olive oil and then the scallops and saute until slightly sauteed. Literally just 1 minute. Remove and set to the side to let drain.
Vegetable Base -- Then in the same pot (if necessary you can add a little more olive oil to saute the vegetables, but it should be ok. Then add the shallots, fennel, celery and potato and saute until soft. About 3-4 minutes. Then add in the bay leaf chicken or vegetable broth, clam juice and cook until the vegetables are tender. 20 minutes or so.
Scallops -- ...
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
lace. Taste of cake is best when stored for 4 weeks
br>In same skillet with scallop juices and remaining butter and
hickened, about 5 minutes.
Best if made ahead and refrigerated
*Mazola oil work best in recipe.
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
I have given out this recipe to some friends and family