he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
br>In same skillet with scallop juices and remaining butter and
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.
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.
ream in savoury or sweet recipes.
Make sure that all
In saucepan, cover scallops with water; add salt.
Cover and simmer for 10 minutes, drain and cool.
Cut scallops in half. Combine mayonnaise, pickle relish, parsley, lemon juice, Worcestershire sauce and the dash of salt and pepper; fold in beaten egg white.
Place scallops on baking sheet; top each with a little of the mayonnaise mixture.
Broil about 3 minutes, until golden brown.
Serve immediately.
Makes about 24 hors d'oeuvres.
May serve over rice. This recipes ingredients blend well over night
Combine first five ingredients in a bowl.
Add scallops; cover and chill.
Spoon scallop mixture into 4 individual baking shells. Place shells on a baking sheet.
Broil 2 inches from heat for 3 minutes; stir and broil 2 minutes.
Combine butter and breadcrumbs; sprinkle over scallops and broil 1 minute or until browned.
Sprinkle with paprika.
Yield:
4 servings.
Cover scallops with bread crumbs and little melted butter. Place in buttered casserole.
Mix rest of melted butter, white wine and lemon juice. Pour over scallops.
Bake at 425\u00b0 for 15 to 20 minutes. Check after 10 minutes.
Place a scallop and a pineapple wedge at opposite ends of each strip of bacon.
Roll strips toward the center so that scallops and pineapple are wrapped in bacon.
Place 2 together on skewers. Broil until bacon is crisp, about 10 minutes, turning to brown on all sides.
Place 2 on each slice of toast and remove skewers carefully.
Serves 6.
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Preheat oven for broiling.
Melt butter, add olive oil, lemon juice and seasonings.
Add scallops, stir to coat.
Place in broiler, I use a small cake pan.
Broil for 3 to 4 minutes, stir and cook for 3 to 4 minutes more or until done.
Depending on size of scallops, may take a little longer, mine were dime sized.
You may sprinkle a little Parmesan after you take out for a little different taste.
Serve hot, maybe with some crusty bread for dipping.
he leaves.
Top each scallop with a generous 1/4
Mix syrup and horseradish.
Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes.
Turn, brush, and broil 2-3 minutes more, until bacon is crisp.
Serve hot.
nto 3\" squares. Place a scallop in the center of each
Preheat oven to 350 degrees.
Medium bowl combine scallops, shrimp, onion, carrots, parsley, basil, mushroom soup, cube bread crumbs, 1/2 cup of stove top stuffing, creole seasoning, garlic and ground pepper, mix well.
Coat with melted butter a deep baking dish or a round baking pan.
Add scallop mixture in pan evenly then sprinkle lemon juice on top then add the rest of stove stop stuffing on scallop mixture.
Spread cheese evenly on top of scallop mixture.
Bake for 30 to 40 minutes.
Combine the mayonnaise, garlic and lemon juice in a small bowl. Season with salt and black pepper. Cover and refrigerate until ready to serve.
Wrap each scallop in a piece of prosciutto. Thread 2 shrimp then a scallop onto each skewer. Spray with no stick cooking spray.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook skewers for 2-3 mins each side, until cooked through. Serve with aioli.
In a food process or blender puree chutney, orange juice, and barbecue sauce until smooth.
Thread 4 12\" skewers in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop,tomato, onion, prawn, scallop, pineapple.
Brush skewers liberally with sauce and place in center of cooking grate.
Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time.
Serve with remaining sauce for dipping.