his in the morning, your appetizers will be ready for dinner
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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.
erve in endive leaves as appetizers. As en entree, arrange about
ream in savoury or sweet recipes.
Make sure that all
May serve over rice. This recipes ingredients blend well over night
his serves about 12 for appetizers or 6 for entree..
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.
onger.
Drain liquid from scallop mixture; set aside.
Melt
Wash scallop shells and place on a
nd discard marinade.
Grill appetizers, covered, over medium heat for
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener