Results 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 ...

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

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 ...

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

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

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, ...

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 ...

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 ...

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 ...

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