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
1. For the peppered crab, heat the
n airtight container for up to 2 weeks.
SCALLOPS, SAUCE, NOODLES
round each scallop and place scallops on a two-pronged skewer