Combine wine and water in a medium saucepan; bring to a boil. Add scallops and cook 3 to 5 minutes.
Drain and let cool. Combine scallops and next 5 ingredients in a shallow dish.
Cover and chill 3 to 4 hours, stirring occasionally.
To serve, line individual scallop shells with leaf lettuce; top with scallop mixture.
inutes before serving.
This recipe should make 2- 9 inch
In small mixing bowl, combine crab meat, carrot, cheese, onion, flour, nutmeg, salt and pepper.
Spoon 1/4 of mixture into each scallop shell.
Arrange shells on serving platter.
Set aside.
ow ready to assemble your appetizer.Take a fried square then
Cut scallops into fourths, unless small
then leave whole.
Simmer 4-5 min in salted water.
Drain and place in in jar while hot with the french dressing and garlic.
Marinate and chill for several hours.
Serve with toothpicks as an unusual appetizer.
umplings to serve.
Basic Recipe: Dashi stock:
1 4
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.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
reparing the sauce for this recipe. (FYI: by marinating the scallops