|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
1 - 10 of 250 for scallops in cream sauce
Heat butter (best ... 5 minutes. Add scallops and saute for ... set aside. Stir in basil and cream, cook rapidly, ... scallops back in pan and serve over pasta.
If scallops are large, cut ... and stir onion in butter in 10-inch ... Stir in whipping cream. Heat until ... freshly ground pepper if desired. 6 servings.
In 2 quart glass ... wine and white sauce mix until blended. ... once. Stir in scallops; cover; vent. ... twist. Makes 4 luncheon or 8 appetizer servings.
In 10 inch skillet ... 5 minutes). Add scallops, mushrooms, wine, ... Basmati) or fresh pasta. Top with Parmesan cheese. Quick, easy and delicious! Serves 4.
In saucepan melt 1 ... whip in the cream with wire whisk ... the shrimp and scallops, dip lightly ... golden brown. Add sauce to the shrimp ... sauce over and garnish.
Soak scallops in milk for 30 ... on plate. Add cream. Taste for ... heat through. Serve over rice or patty shell. Garnish with lemon wedges and parsley.
Saute mushrooms in butter. Add flour. Add vermouth and cream. Add scallops and put in ... degrees for 15 minutes. Serve over rice. Serves 4 to 6 people.
Heat 1 tablespoon butter in a skillet and ... is evaporated. Add cream and mustard, cook ... half. Add the scallops and the salt ... Sprinkle with chopped parsley.
Flour scallops. Place in shallow buttered baking ... Pour in light cream. Fill to ... sides of scallops. Bake at 350 degrees for 35-40 minutes. Serves 4.
4 servings If sea scallops are used, cut ... Heat the butter in a skillet and ... evaporated. Add the cream and cook down ... salad of cucumber and dill.
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