|Tom Aikens Cooking|
|by Tom Aikens|
From the day Tom Aikens burst on to the restaurant scene, he has barely been out of the limelight.
Results 41 - 50 of 426 for bay scallops
Clean the fibrous portion from the scallops; wash briefly ... parsley and black pepper. Saute for no more than 10 minutes (less if the scallops are small).
In skillet add oil, scallops (first), shrimp, seasonings ... seafood and heat thoroughly. Serve over wild rice with broccoli spears and lemon slices. Serve 4.
Saute onion, green ... tomato sauce, basil, bay leaf, salt and ... halibut, shrimp and scallops. Simmer, covered ... crusty French or Italian bread. Serves 8.
In another pan, ... Cook and stir for 15 minutes. Do not boil. Stir in scallops and corn and cook. Sprinkle with chopped parsley. Can be made a day ahead.
In 2 quart ... once. Stir in scallops; cover; vent. ... Garnish with chopped parsley and, if desired, lemon twist. Makes 4 luncheon or 8 appetizer servings.
In saucepan melt ... then add the scallops, shrimp, lobster, ... shells. Sprinkle with extra grated cheese. Serve at once or brown under broiler. Delish!
Lightly butter 4 to 6 scallop shells. Combine melted ... shell. Top with scallops. Cover with ... minutes at 350 degrees. Great with asparagus and cornbread.
Mix dry ingredients ... mixture with the scallops and mound in ... with remaining butter. Bake in a preheated 350 degree oven for 20-25 minutes. Serves 4.
Preheat oven to ... remaining butter, the scallops, 3/4 cup ... and bake for 10 minutes. Put under broiler until nicely browned, 1 to 2 minutes. Serves 6.
Cook bacon until ... until tender. Add scallops and cooked bacon ... minutes. Add peas. Cook 1-2 more minutes. Serve with rice pilaf and salad. 2 servings.
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