|Fresh from the Sea|
|by Kate Whiteman|
With the help of this book, find out how to make classic dishes and a host of stunning, contemporary creations.
1 - 10 of 259 for sea scallops
Clean scallops. Melt 3-4 ... Add more butter if needed for moisture. Let scallops turn very brown on each side. Serve alone or over your favorite pasta.
In a large ... butter. Sear the scallops, add the ... seasoning. Return the scallops to the sauce and bring to a boil and adjust seasoning again. Serve.
Coat 1 lb. sea scallops in flour. Season ... lemon juice, parsley, salt & pepper and heat. Serve scallops over rice and top with sauce from skillet.
Lightly flour the sea scallops. In a ... right consistency and adjust seasoning again. Put the scallops back into the sauce to warm up. Serve immediately.
1. In a ... cooked, at least 45 minutes. 3. Add sea scallops and cook until tender. ... heat through but do not boil. Serve with chutney. Serve on rice.
Stir fry sea scallops, snow peas, water ... ginger, and shallots in salad oil. Add cornstarch, soy sauce, and salt; stir until thickened. Serve over rice.
Saute scallops with garlic, shallots, ... small batches in a blender and return to the pan. Pour in the heavy cream, add the tomatoes and simmer for 1 hour.
Preheat oven to ... to boiling. Add scallops (cut into pieces, ... mixture. Bake 8 to 10 minutes until lightly browned and bubbly. Sprinkle with parsley.
In a large ... and pepper. Add scallops to pan without ... to pan if needed. Add parsley and lemon juice, heat thoroughly. Pour over scallops. Serve hot.
Cook pasta. Heat oil and cook sea scallops for 30 seconds ... scallops over noodles. Drizzle with other ingredients and toss. Serve with salad and rolls.
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