31 - 40 of 44 for coquille st jacques

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Saute scallops in 2 oz. butter for 1 minute, add lemon juice. Remove scallops and place in scallop shells. Keep warm. 4 oz. mushrooms 1/4 c. chopped ...

In skillet combine water, wine, salt, cayenne. In it simmer scallops no longer than 5 minutes, or until cooked. Drain, reserving liquid. In same ...

Combine scallops, wine, onions in heavy skillet over medium heat. Poach gently 5 minutes. Use a slotted spoon to put scallops in 4 baking shells or ...

Wash scallops well. Melt 3 tablespoons butter. Saute scallops and onions. Gently remove scallops and strain and reserve excess liquid. Arrange ...

Bring to a boil 1 cup water, 1 teaspoon lemon juice and salt. Add scallops; simmer 6 minutes. Drain on towel. In 4 tablespoons of hot butter, saute ...

In large saucepan simmer wine, shallots, bay leaf, parsley, salt and pepper uncovered for 5 minutes. Add scallops, mushrooms and enough water to ...

Toss bread crumbs with 1 tablespoon butter. Set aside. Stir together next 4 ingredients. Set aside. In medium skillet, cook scallops in 2 tablespoons ...

In small saucepan heat 1 tablespoon butter over medium heat until bubbly and hot; add flour and stir quickly to combine. Gradually stir in milk and ...

1. In medium saucepan combine 1 cup water, the onion, celery, bay leaf and lemon; bring to boiling; reduce heat. Simmer uncovered 10 minutes. Add 1/2 ...

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet over low heat. Add leeks, cover and let sweat until tender and translucent, ...

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