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Results 31 - 40 of 747 for scallop cream of mushroom
Poach scallops in enough water to cover, ... butter and saute mushrooms and onions until tender. Remove ... in milk and cream. Add cheese and stir ... 5 minutes. Serves 8.
Heat oil. Dredge scallops and shrimp in flour. Place ... than half. Add cream and reduce until thickened, add ... ground black pepper to taste.
About 45 minutes before serving: ... cold water. Rinse scallops to remove sand from crevices. ... paper towel. Slice mushrooms. In 12-inch skillet over ... 1 more tablespoon of butter, add mushrooms and sherry; ... stir in sour cream until blended. Return shrimp and ... Garnish with minced parsley.
Melt a small quantity of butter and stir with buttered ... parsley sprig. Add scallops and simmer 2-3 minutes. Strain ... skillet, sauté the mushrooms in 1 tablespoon butter, lemon ... with the heavy cream. Blend well. Add scallops. ... until browned. 2 Servings.
Cut scallops in fourths. Slice or chop mushrooms; cook in 2 tablespoons of butter and lemon juice until ... and milk or cream. Add scallop mixture and ... 10 minutes. Serves 6.
Saute onions and shallots in ... crawfish, fish, sausage, scallops, okra, potatoes and rice. ... recipe can be divided in half for smaller amount.
37. SEAFOOD ALFREDO
Cook fettuccine as directed. Saute seafood and mushrooms until just cooked, strain and ... Simmer juice and cream 5 minutes; add egg yolk ... and sprinkle with parsley.
38. SEAFOOD NEWBURG
CREAM SAUCE: Melt 4 tablespoons butter ... cornstarch. Add to cream sauce; blend well. Add seafood. Serve on toast tips or prepared frozen pastry shells.
In a large skillet combine liquid, spices and scallops. Bring to boil and ... butter and add mushrooms and onions; saute. Sprinkle with ... and smooth. Add cream; mix well. Gently add ... or 4 side dishes.
Parboil scallops. Drain and cut in ... scallop liquid. Saute mushrooms and onion in butter 10 ... scallop liquid and cream gradually. Stir until it thickens, ... crumbs and bits of butter. Bake at 375 until brown. Serves 4.
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