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.
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
br>In same skillet with scallop juices and remaining butter and
late, and top with fresh tomato caper salsa.
tomatoes (with juice), wine, and tomato paste to saucepan. Return to
or 2 mins. Add the tomato juice, bring to a boil
ook for 2 mins. Add tomato juice, bring to a boil
In a large saucepan, combine onions, celery, green pepper, garlic, and 1/4 cup of the chicken broth.
Saute vegetables over medium-high heat for about 5 minutes, until softened.
Add remaining chicken broth, tomatoes, tomato paste and seasonings.
Bring to a boil.
Add rice.
Reduce heat to low.
Cover.
Simmer, stirring occasionally, for 20 minutes, or until rice is almost tender.
Add parsley and scallops.
Cover and cook for 5-6 minutes, until scallops are tender and opaque.
Stir well and serve.
Combine mayonnaise, garlic, parsley, lemon juice, hot sauce, and 1/2 teaspoon paprika in a bowl. Set aside.
In another bowl combine remaining paprika, panko, and flour. Season with salt and pepper. Toss scallops in coating.
Fry scallops in oil over medium high until golden brown.
Serve in roll with the mayonnaise sauce, lettuce, tomato, and lemon wedge.
Enjoy!
Melt margarine over medium heat.
Add wine and all vegetables except onion.
Saute, stirring frequently, until vegetables are tender, but still crunchy (3 to 5 minutes).
Add scallops, dill and onion.
Cook until scallop flesh turns opaque (5 to 10 minutes).
Serve with rice, green vegetables or tossed salad.
ureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and
Defrost scallops if frozen and dice.
Simmer 5 minutes in water to cover.
Drain and save 1/2 cup broth.
Mix and sift flour, baking powder, salt and pepper.
Add to diced scallops with broth and eggs; mix well.
Drop by tablespoons into a little hot vegetable oil.
Brown on both sides.
Drain on absorbent paper. Makes about 18.
Serve with canned tomato mushroom sauce heated to serving temperature.
Makes 6 servings.
Place half of zucchini slices in 1 1/2-quart casserole.
Top with half of diced tomato, onions, croutons, salt and pepper. Repeat layers once; top with tomato wedges.
Cover and bake at 350\u00b0 for 1 hour.
Remove cover and sprinkle with cheese.
Bake an additional 5 minutes or until cheese melts.
Serve immediately. Serves 6.
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
t through, then add the tomato sauce, garlic, parsley, salt and
In a 1 1/2-quart casserole, layer half of the zucchini, onion, sliced tomatoes and croutons.
Season with half teaspoon salt and dash of pepper.
Repeat layers.
Top with tomato wedges.
Cover and bake in 350\u00b0 oven for 1 hour.
Uncover and sprinkle with cheese.
Return to oven until cheese melts.
Makes 6 servings.
utter melts.
Stir in tomato, cilantro, 1/8 teaspoon salt
Soak the beans in cold water overnight.
Drain and cover with boiling water.
Add the sliced onion and cook slowly until tender. Drain.
Add salt, celery, green pepper, tomato soup, melted butter, pepper and salt to taste.
Pour into a greased baking dish; sprinkle the top with crumbs and bake in a hot oven at 400\u00b0 for 30 minutes.
Bacon may be added, if desired, with other ingredients.
Brown beef and cook celery with garlic until tender.
Pour off fat.
Add salt and pepper.
In a large bowl, blend soups, milk and sour cream.
In a 1 1/2-quart casserole dish, layer noodles, meat and soup mixtures.
Bake at 400\u00b0 for 25 minutes; stir.
Top with tomato and cheese.
Bake until cheese melts.
scallops and shrimp.
Add tomato and lime juice. Season to