For pesto:.
Place Red pepper
for sweet tarragon pesto:
hrimp with salt and pepper. For scallops: sear until brown on outside
mix sugar and salt.
rinse scallops and place on a paper towel.
heat butter on med- hi.
season scallops with salt/sugar mixture.
place seasoned side down and cook 3 minutes.
season other side cook 3- 4 minutes.
remove to plate and cover.
pour wine in pan and reduce to a syrup.
remove from heat and add 2tbs butter and parsley.
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
In a small saucepan, melt 2 Tbsp. of butter. Add the lemon juice, chives, parsley, garlic salt, tarragon and pepper; stir well. Place scallops and mushrooms in a greased 1 quart baking dish. Pour butter mixture over scallops. Melt remaining butter and toss with bread crumbs; sprinkle over scallops. Bake at 350 degrees for 20 to 25 minutes or until scallops are opaque and topping is lightly browned.
Preheat pan to medium heat.
Spray with canola oil spray.
Season scallops with salt and pepper on both sides.
Sear the scallops for approximately 2 minutes per side.
Remove the scallops from the pan.
Put garlic, shallot, and red pepper in pan and saute for 1-1/2 minutes till browned.
Add in couscous and diced tomatoes.
Add a bit of water if necessary and cook on low for a while.
Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.