Results 31 - 40 of 42 for scallops wine shallots parsley

Result Page: Previous  1  2  3  4  5   Next

In a stainless ... the 1/4 cup parsley and the shallot in the butter ... minutes. Add the wine and reduce over ... liquid. Add the scallops and cook, stirring, ... and additional Parmesan cheese.

Cut large scallops in half horizontally. ... large skillet. Add shallots or green onions ... Add cream and wine to the liquid ... you cannot drink them.

Always a hit ... Serves 8. Wash scallops well. Simmer in wine about 5 minutes. ... butter and saute shallots, mushroom caps, parsley. Stir in ... broiler until golden brown.

Melt butter in large skillet, and add shallots, cooking about ... the shrimp and scallops. Sprinkle with ... turn pink. Add wine, cooking, stirring, ... pepper. Add the parsley and any liquid ... - 5 pig-out servings!

SCALLOPS: Wrap pancetta ... bowl combine cheeses, parsley, salt and ... raviolis and spoon butter sauce over entire dish. Garnish with chiffonade of radicchio.

Wash scallops well. Simmer in wine 5 minutes. Drain ... butter and saute shallots, mushrooms, and parsley. Blend in ... under broiler until brown. Serves 4.

Put all seafood ... in pan. Add wine and sherry. Bring ... and simmer. Add shallots, parsley, dill and ... bubbles. You may also run under the broiler to brown.

Melt butter in a large skillet and add shallots. Cook about ... add shrimp and scallops. If scallops ... turn pink, add wine. Cook, stirring ... to taste; add parsley. Add any ... minutes. Yield: 2 cups.

In a stainless steel skillet, cook parsley and shallots in butter over ... Add dry white wine and reduce mixture ... 8 tablespoons. Add scallops (cut into 1/4 ... Serves 4 to 6.

Prepare the mousse ... processor. Puree the scallops in batches, scraping ... Pour 3/4 cup wine around the fish; ... sauce. Boil the shallots in a small ... whisk in tarragon, parsley, and remaining chives. Serve hot over fish.

Result Page: Previous  1  2  3  4  5   Next


  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood