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Results 1 - 10 of 13 for sea scallop stew
In a 4 quart kettle, ... haddock, shrimp and scallops. Simmer, uncovered, stirring often for 3 to 5 minutes or until clams open. Serve immediately.
In Dutch oven, cook onion, garlic and parsley until onion is tender. Add tomatoes, tomato sauce, water (or stock) and spices. Cover, bring ...
Heat olive oil in heavy ... minutes. Finally, add scallops and cook covered for 5 ... peel. Arrange slices of garlic toast around the platter.
4. SEAFOOD STEW
Use large skillet over medium ... butter. Stir in scallops dusted with flour. Reduce heat ... chopped parsley. This stew is especially good with toasted ... sprinkled with Parmesan cheese.
Crisp bacon and remove from ... fork test. Add scallops and crumble bacon on top; ... Serve with tossed green salad and crusty bread. Serves 6-8.
6. SEAFOOD STEW
Saute onion and celery in butter or oil. Add seafood, reserving shrimp for last. Add water and seasoning to taste. Simmer until seafood is ...
7. SEAFOOD STEW
On hour before serving: Cook ... artichokes, shrimp and scallops. Reduce heat to medium. ... turn opaque. Stir in crabmeat and peas. Serves 8.
In large skillet over medium ... thickened slightly. Add scallops, coating with sauce. Simmer ... opaque. Spoon on serving platter. Makes 6 servings.
Saute green pepper, onions and ... medium heat. Add scallops, stir and cook for ... ground pepper to taste. Serve with Spanish type yellow rice.
Combine first 3 ingredients; stir ... tomatoes soften. Add scallop mixture, butter, minced parsley, salt, ... are done. Serve stew over toasted French bread slices. Yield: 7 cups.
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