|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 8 of 8 for frozen scallop preparation
Preheat broiler for 5 minutes. Rinse fresh scallops in cold water or thaw frozen scallops. Place in ... pilaf and a garden or spinach salad. Serves 8 people.
Saute scallops in a small ... but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops.
Heat oven to 350 degrees. Combine soup, mustard, cream, onion and pepper. Fold all together. Pour into greased casserole. Bake 40 to 45 minutes.
NOTE: This stew ... added while still frozen). Add potatoes ... blend. Serve with Milk Lunch or chowder crackers. Makes 5 to 6 quarts. Recipe may be doubled.
Thaw shrimp or scallops, if frozen; rinse. Using ... slotted spoon to remove deep-fried pieces of food from the oil. Drain on a wok rack, or on paper towels.
Preparation time: 30 minutes. ... fish slightly if frozen. Cut into ... Half, evaporated milk, scallops and shrimp. 4. ... before serving to blend flavors.
Thaw seafood, if frozen. Cut large scallops in half, or ... tablespoons finely chopped green onion and 1 teaspoon prepared mustard to butter before cooking.
Clean scallops, if scallops ... cook for 5 minutes. Stir in scallops; stir fry 2 minutes. Sprinkle with sesame oil and serve with steamed rice, if desired.
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