ixture begins to steam, arrange scallops in skillet, making sure they
For pesto:.
Place Red pepper
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
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.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.