|by Sara Lewis|
Don't compromise on taste - slow cooking allows ingredients to infuse, giving you a succulent meal that is full of flavour.
1 - 10 of 98 for stuffed scallops
Result Page: 1
Prepare dressing according to package directions for dry stuffing. Spread in 13 x 9 x 2 inch Pyrex dish. Top with a layer of chicken. In a saucepan ...
Melt butter in ... butter. Fold in scallops. Place in ... casserole. Pour 1/2 pint heavy cream on top. Bake at 350 degrees for 45 minutes or until golden.
Cut scallops in 1/4 inch ... ALTERNATIVE: If you don't like peppers, mix the same way and put in buttered casserole dish and serve with broccoli and green salad.
Prepare stuffing according to package directions. Spread in 13 x 9 inch baking dish; top with layer of chicken. In large pan melt butter; blend in ...
Prepare stuffing. Spread into 9x13 inch pan. Melt butter, flour, seasoning. Add cooled broth, stir until thick. Stir mix into eggs. Pour over ...
Melt 1/4 cup butter in medium size saucepan, add onion. Cook over low heat until tender. Pour over croutons, tossing lightly. Stir lightly while ...
Wash scallops lightly in cold ... plate. Mix remaining ingredients well. Pour on top of scallops. Dot with butter. Bake at 350 degrees for 25 to 30 minutes.
Put stuffing in baking dish (9 x 13 x 2 inches). Top with layers of chicken. In saucepan blend in melted butter and flour and seasoning. Add broth. ...
Melt butter and ... the cut up scallops and place in ... Top will be golden brown. Recipe can also be used with boneless, skinned chicken pieces. Serves 4.
In a medium ... half of the scallops. Sprinkle with ... pour over scallops. Top with remaining crumbs. Bake uncovered at 325 degrees for 1 hour. Serves 4.
Result Page: 1
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