Drain and rinse asparagus
t of water to boil and 2 tablespoons olive oil. Using
The amount of scallops depends on their size, and of course, how much
ade a day ahead and refrigerated but be sure
ngredients together, set aside.
Scallops and Clams:
In a large
in a heavy pot cook bacon until crisp, remove to paper towels.
add leeks, garlic and thyme to pot, saute.
add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
season with salt and pepper.
ucepan over medium heat. Cook and stir shallots until translucent, about
vide butter evenly between spatchcocks, and spread as evenly as possible
ix polenta and milk in small bowl, cover and stand for 20 minutes
Prebake pie crust about 5 to 10 minutes.
Mix eggs and remaining ingredients.
Whip with wire whisk or mixer until thoroughly mixed.
Pour into prebaked pie crusts.
Bake at 325\u00b0 for 30 to 40 minutes.
Done when liquid is on top and pie splits and browns.
It will feel firm.
Makes 2 pies.
One cup ham could be substituted for spinach and bacon.
Heat olive oil over high heat. Cook potatoes for 2 mins. Add bacon and cook for another 2 mins. Add leeks, green beans, zucchini, fish stock and parsley. Season. Simmer for 12 mins, until tender.
Add scallops and mussels and cook for 5 mins, until cooked through. Garnish with parsley and serve with crusty bread.
Cook scallops in margarine for 5 minutes.
Cut bacon into 2-inch pieces.
Arrange bacon and scallops alternately on skewer. Sprinkle with salt and pepper.
To bake, insert skewers in uncooked potato halves, so they will stand upright.
Bake at 475\u00b0 for 20 minutes.
Serves 4.
owel-lined plate. Chop the bacon, and set aside.
Bring a
Cook bacon in medium saucepan 5 minutes.
Dredge scallops in flour.
Place scallops in pan and cook approximately 5 minutes.
Remove bacon and scallops and set aside.
Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
Toss with fettucini and add freshly ground black pepper to taste.
Start boiling the pasta.
Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
Toss the fettuccine with the scallops and sauce and you're done.
Season scallops and foie gras with salt and pepper. Sear scallops and foie gras in hot
package directions. Drain pasta and return to the pan.
Wrap each scallop with 1/2 slice bacon.
Secure with toothpick. Place on baking sheet.
Bake at 325\u00b0 for 45 to 60 minutes, turning and draining frequently, until bacon is crisp.
eans for the last few minutes; drain well, set aside and (if
owl and pour milk over. Set aside for 30 mins. Drain and pat