up of the reserved strained scallop juice.
Lightly spray the
Wrap each scallop with a strip of ham; thread 6 scallops onto each of 6 (12-inch) skewers.
Set aside.
Coat a small nonstick skillet with cooking spray.
Place over medium heat until hot. Add garlic; saute until browned.
Remove from heat and stir in lemon juice, parsley and oregano.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack and cook 9 minutes, turning and basting frequently with lemon juice mixture.
Yield:
6 servings.
Wrap scallop with a strip of ham.
Place in skillet.
Cook with all ingredients.
Great on the grill skewered.
or taco sauce or in recipes like the adobo mayo.
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.
an with one-third of smoked salmon, allowing salmon to overhang
Set aside.
For the smoked salmon topping, combine ingredients in
Chop 8 oz of the smoked salmon and stir into the
se.
To make the smoked chicken, potato and feta salad
To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
he remaining ingredients.
Montreal Smoked Meat: Rub 1/2 of
ot suggested salt as the smoked salmon is salty, but do
Preheat oven to 180c.
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
Remove from the heat and add the herbs.
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
Stir well and pour into a greased loaf pan.
Bake 20 minutes.
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
Serve hot, topped with sour cream if you wish.
side.
Lay slices of smoked salmon over base to completely
f it is smoked or un-smoked - I used un-smoked.
Cooking