Saute Scallop - Recipes - Page 4

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Results 31 - 40 of 169 for saute scallop

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31. SPAGHETTI SQUASH AND SHRIMP OR SCALLOPS

Cut squash lengthwise; bake face ... Heat oil and saute garlic. Add shrimp, lemon juice, ... individual casseroles. Makes 2 generous servings.

32. CHICKEN BREASTS WITH SCALLOPS AND SHRIMP

Cut chicken breasts into strips and saute in butter. Add shrimp and scallops and saute just until shrimp ... Serve over rice. Serves 6 generously.

33. SAUTEED SCALLOPS PROVENCAL

Heat oil in a heavy skillet and saute garlic and shallot until tender ... heat and add scallops. Saute until scallops are ... served with boiled rice.

34. LINGUINE WITH SEA SCALLOPS

Start water boiling for linguine. ... skillet, add onion, saute until tender, about 5 minutes. ... 2 minutes. Add scallops; saute over medium heat ... Top with Parmesan cheese.

35. LINGUINE WITH BROCCOLI AND SCALLOPS

Cut broccoli into floweretts and ... warm while preparing scallops and broccoli. Heat remaining 1/4 ... Add garlic and saute a bit, being careful not ... be substituted for scallops.

36. SPAGHETTI WITH CLAMS, SCALLOPS AND SHRIMP

Heat oil in 4 or ... Add onion and saute until lightly golden. Add garlic ... 5 minutes. Add scallops and shrimp. Cover and cook ... California salad and baquette.

37. CHICKEN AND SCALLOPS IN WINE SAUCE

Saute onion. Sprinkle chicken with flour ... frying pan saute scallops until done. Add scallops to ... soft. Season with salt and pepper to taste.

38. LINGUINE WITH SCALLOP SAUCE

Cook linguine according to package ... set aside. Cut scallops in half crosswise and set ... and garlic and saute for 2 minutes. Remove from ... and parsley and serve.

39. LINGUINI WITH BROCCOLI & BAY SCALLOPS

Peel broccoli stems and cut ... the garlic and saute until softened. Add the scallops, salt and pepper. Saute ... the cheese and serve at once.

40. LINGUINI BROCCOLI BAY SCALLOPS

Peel broccoli stems and cut ... remaining garlic and saute until softened. Add the scallops, salt, and pepper. Saute ... again and serve at once.

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