Search Results (553 found)
www.allrecipes.com
The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
Ingredients:
fettuccine, olive oil, spinach, scallops, cloves, mushrooms, cream of mushroom soup, white wine
www.allrecipes.com
Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
Ingredients:
fettuccine, olive oil, cloves, zucchinis, salt, red pepper flakes, basil, plum tomato, bay scallops, parmesan cheese
www.delish.com
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
www.delish.com
These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
Ingredients:
pork, potato, onion, parsley, sage, salt, pepper, red pepper flakes, puff pastry, egg, worcestershire sauce
www.delish.com
Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
Ingredients:
lemon, clam juice, water, tomatoes, chorizo, saffron threads, peas, couscous, salt, black pepper, scallops, olive oil
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
leeks, mushrooms, butter, red onion, lemon juice, thyme, white wine, half and half, cornstarch, bay scallops, parsley
www.chowhound.com
Pasta tossed with lemon-vodka-cream sauce and topped with scallops.
Pasta tossed with lemon-vodka-cream sauce and topped with scallops.
www.allrecipes.com
The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
Ingredients:
italian bread, butter, olive oil, bay scallops, cloves, white wine, lemon juice, parsley, cayenne pepper
www.foodnetwork.com
Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
Ingredients:
scallops, hoisin sauce, bean sprouts, rice, chile peppers, scallions, carrot, yellow zucchini, crab meat, papaya, mango, lemon juice, ginger, honey
www.allrecipes.com
In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
Ingredients:
butter, creme fraiche, white wine, lemon, cayenne pepper, salt, scallops, tarragon, parmesan cheese
www.delish.com
In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
Ingredients:
lime juice, cauliflower, snow peas, peanut butter, peanuts, bread crumbs, grapeseed oil, scallops, curry powder
www.chowhound.com
An elegant first course for when you want to impress.
An elegant first course for when you want to impress.
Ingredients:
carrots, yellow onion, chicken, celery, italian parsley, ginger, black peppercorns, tomato paste, water, scallops, salt, chives