- 41. COQUILLES ST. JACQUES PROVENCAL
- Wash scallops well. Melt 3 tablespoons butter. Saute scallops and onions. Gently ... minutes and continue as above.
Ingredients: 10 (cheese .. chives .. cubes .. garlic .. mushrooms ...)
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- 42. COQUILLES ST. JACQUES
- In small saucepan heat ... hot; add mushrooms and saute, stirring often, until ... and set aside; add scallops to skillet and saute ... scallop shells. Makes 2 servings.
Ingredients: 7 (flour .. mushrooms .. salt ...)
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- 43. SPICY SEAFOOD PASTA
- Saute the onions, peppers and ... serve with tossed green salad.
Ingredients: 22 (cheese .. cream .. mussels .. onion .. sauce .. tomatoes ...)
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- 44. DAMNEASTERNER CHOWDER
- In a large saucepan, ... Add cubed fish and saute about ten minutes. Add ... salt, pepper, and Old Bay seasoning (2 tablespoons or ... Variation on above: add scallops along with fish to ... low cal meal. Eat hearty!!
Ingredients: 17 (bacon .. bay .. crab .. milk .. onion .. optional: ...)
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- 45. VEAL SCALOPPINE
- Heat oil in large saucepan. Add onion, garlic and saute. Stir in green pepper, celery, parsley and bay leaves. Cook uncovered over ... of oil, saute veal scallops in batches 1-2 minutes ... advance and reheated. Serves 6-8.
Ingredients: 16 (celery .. juice .. leaves .. oil .. onion .. parsley ...)
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- 46. MARION'S SEAFOOD FETTUCINI
- Saute in 2 tablespoons butter, ... seafood together with the noodles.
Ingredients: 15 (crab .. garlic .. leaves .. meat .. mushrooms .. pieces ...)
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- 47. VEAL SCALOPPINE
- Heat 1/4 cup oil ... onion and garlic and saute until soft. Stir in green pepper, celery, parsley and bay leaves. Cook, uncovered, over ... of oil. Saute veal scallops in batches 1 to ... reheated. 6 to 8 servings.
Ingredients: 17 (celery .. juice .. leaves .. oil .. onion .. parsley ...)
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- 48. PASTA WITH SCALLOPS AND PEPPERS
- Blend anchovies and oil ... peppers into 1-inch squares. Saute pepper and garlic in ... often. Add pepper flakes, scallops, remaining oil and ... passing cheese separately, if desired.
Ingredients: 10 (oil .. shells ...)
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- 49. SAUTEED SCALLOPS PROVENCAL
- Heat oil in a heavy skillet and saute garlic and shallot until ... Increase heat and add scallops. Saute until scallops ... be served with boiled rice.
Ingredients: 8 (juice .. oil .. parsley ...)
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- 50. SAUTEED SHRIMP AND SCALLOPS
- Clean the fibrous portion from the scallops; wash briefly in ... cut into scallop-size segments. Saute the scallions and shallots ... if the scallops are small).
Ingredients: 13 (chervil .. leaves .. parsley .. scallops .. shallots ...)
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