simmer 5 minutes.
Add scallops and mushrooms; cover; simmer 5
Saute onions in butter for a few minutes.
Add scallops, wine and garlic.
After several minutes, add the mushrooms.
Cook just until scallops are done.
Remove from heat and pour juice off, saving 1/2 cup of the liquid, discard remaining.
I put scallops and vegetables in pan with a lid to keep warm.
Add 1/2 cup half and half to the reserved liquid.
In saucepan melt 2 tablespoons butter and add 2 tablespoon flour until smooth.
Slowly add cream mixture, blending constantly.
Cook until thick, then add Parmesan cheese.
Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
Soak (or defrost) the scallops in the milk for an
br>Prepare crepe mixture and Mornay Sauce Preheat oven to 375
Preheat the broiler to high. Heat bechamel sauce in a saucepan on medium heat. Stir in cheese and lemon juice. Season to taste.
Add fish, shrimp, mussels, scallops, mushroom and onion. Cook, stirring, for 3-5 mins until fish is cooked. Stir in dill.
Spoon evenly into 4 ovenproof gratin dishes. Combine Parmesan cheese and breadcrumbs and sprinkle evenly over each seafood mornay. Broil for 3-5 mins or until golden. Garnish with additional dill and serve with crusty bread.
Saute scallops in 1 ounce butter for 1 minute.
Add lemon juice.
Remove scallops and place in coquilles (shells).
Keep warm.
Saute shallots and sliced mushrooms in remaining butter; add wine and liquid from scallops.
Reduce 1/3.
Add hot cream sauce.
Blend in liaison.
Season to taste.
Do not boil.
Pour sauce over scallops.
Sprinkle with cheese.
Brown under broiler. Sprinkle with parsley.
Serve immediately.
oil.
Add mushrooms and scallops; simmer, covered, until done, about
Saute scallops in butter, mushrooms and white wine.
Add garlic, cream and tarragon.
Thicken with roux.
Top with Swiss cheese and broil to a golden brown.
ream).
Add fish, prawns, scallops and spinach, cook stirring gently
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Scallops -- Bring the scallops to room temperature while you
Cajun Scallops for dinner anyone? Get ready
Start with fresh sea scallops, as large as you can
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
Thaw scallops and shrimp (if frozen).
For Sea Scallops.
Heat butter in heavy