GETTING READY 1) In a large pot of salted boiling water, cook the pasta until done. Keep aside. MAKING 2) In a non-stick skillet, melt margarine and saute the scallops along with the red pepper strips. Saute till the scallops change colour. 3) Tranfer the... - 38.7117

In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. Then add the peppers and saute about 1 minute more. Stir in the fish stock. In... - 41.2467

Combine first 5 ingredients in medium saucepan and bring to boil. Reduce heat and simmer 5 minutes. Add scallops and continue cooking until scallops are opaque, about 2 to 3 minutes. Drain in colander and rinse under cold running water. Cool slightly, cover... - 37.4726

MAKING 1) In skillet heat the orange juice, saffron and garlic to a simmer. 2) Add the scallops and scallions. 3) Cook for 3 minutes, until the scallops are opaque. 4) Remove the mixture to a large bowl. 5) Add the chicory and mayonnaise. FINALIZING 6) Toss... - 43.6974

MAKING 1. In a large saucepan add the first 3 ingredients. Mix well and boil them. 2. Add scallops. Reduce the heat and simmer 2 minutes while stirring in between till the scallops are well cooked. 3. Remove excess water from the scallops. Reserve at least... - 44.1689

GETTING READY 1) In a bowl, mix the parsely scallops and sherry together, then refrigerate for 1 hour. 2) Preheat the oven to 450° F. MAKING 3) In a 9 inch pie plate, place the pastry and bake in the preheated oven for 5 minutes. 4) In a skillet, saute the... - 43.3198

GETTING READY 1. Mix the broth, vinegar, parsley, garlic, tarragon and sugar in a bowl to make the dressing, cover and refrigerate for at least one hour before using so that the flavours are infused properly. MAKING 2. In a microwave-safe 9-inch pie plate... - 42.2768

Thread three scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves. Pound the rosemary needles and oil together using a pestle and mortar to a fine mixture, then scatter over the scallops. Sprinkle with lemon... - 30.4089

In 12-inch skillet over medium heat, melt 4 tablespoons of the butter. When butter is just melted, remove skillet from heat. Add scallops to butter and stir to coat well. Sprinkle Seafood Magic evenly over scallops and stir to coat evenly. Return skillet to... - 30.7072

1. In warm water to cover, soak dried mushrooms for 30 minutes, until plumped. If water chestnuts are large, cut in half horizontally. 2. Combine water chestnuts, bamboo shoots and red peppers. Combine soy sauce, rice vinegar, brown sugar and chili... - 34.4333

Bring a large pot of water to the boil for the pasta and asparagus. Put the wine and the crushed garlic in a medium-large saucepan and bring just to a simmer. Add the scallops and cook gently for 30 seconds until they are opaque. Remove the scallops to a bowl... - 42.9742

MAKING 1. In a saucepan bring cream and fish stock to a boil, reduce heat to low, simmer for 10 minutes and raise heat to medium. 2. In a small bowl, dissolve cornstarch in 1/4 cup (50 ml) cold water, gradually stir into cream sauce and cook until... - 33.6458

Thaw scallops, if frozen. Cook pasta according to package directions, except omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet cook garlic in hot margarine... - 36.4558

GETTING READY 1. Rinse scallops MAKING 2. Combine wine, water and lemon juice in a small pan and heat to simmering 3. Add scallops and simmer just until scallops turn white then drain the scallops and set aside to cool 4. Cook pasta in boiling water for 8... - 43.3464

1. In 1-quart microwavable casserole combine scallions, bell peppers, oil, jalapeno pepper, and garlic and stir to coat with oil. Microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until bell peppers are tender-crisp. 2. Add... - 34.1441

In a large skillet or saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the tomatoes, crushing them with your hands, and stir in the fish stock, lemon juice, tomato paste, sugar, and bay leaf. Simmer for 7 to 10 minutes,... - 38.1349

1. In a nonreactive large flameproof casserole, heat olive oil over medium heat. Add onion and garlic, and cook 3 to 4 minutes, or until soft and fragrant. 2. Add scallops to pan and increase heat to medium-high. Cook, turning once, 2 to 3 minutes, or until a... - 31.8827

In a skillet, heat butter and oil over medium heat. Add scallops and saute briefly until lightly browned, approximately 3 minutes. Remove from pan and add shallots and garlic and saute until soft. Add tarragon, Chardonnay, cream, lemon zest, salt, and white... - 42.8494

In a saucepan or in the microwave, bring chicken stock to a boil. In a saucepan, saute garlic and ginger in peanut and sesame oil until soft. Add seafood and saute quickly for 3 minutes. Add green onions and peas and remove from heat. Bring chicken stock to a... - 40.3315

In a 5- to 6-quart pan, cook capellini in 3 quarts boiling water just until barely tender to bite (about 3 minutes); or cook according to package directions. Drain, rinse with cold water, and drain well again. Place in a shallow dish. If using sea scallops,... - 39.7167

1. In a 5- to 6-quart (5- to 6-liter) pan, cook fettuccine in 3 quarts (2.8 liters) boiling water just until tender to bite (8 to 10 minutes for dry pasta, 3 to 4 minutes for fresh); or cook according to package directions. Drain well. 2. While pasta is... - 25.6339

In a saucepan, bring the wine to a boil, add the shrimp, reduce to a simmer, cook for 3 minutes or until the shrimp are pink. Then remove the shrimp with a slotted spoon. Add the scallops to the wine, and cook until firm but not hard; remove with a slotted... - 43.1244

Prepare Egg Noodles as package directs; drain. In large non-stick skillet, bring water and bouillon to boil. Reduce heat; add remaining ingredients except spinach and noodles. Cover; simmer 10 minutes. Add spinach; cook and stir 5 minutes longer. Toss with... - 35.1895

In a saucepan, over medium heat, simmer the scallops in the wine, for 10 minutes, or until firm but still tender. Do not overcook. Drain and cool. In a bowl combine the pasta, scallops, celery, and onion. Blend well. Chill. In another bowl, thoroughly mix the... - 42.0665

1. Cook pasta until al dente in a large pot of boiling water, stirring occasionally. Drain. 2. Heat oil in a skillet over medium heat. Add mushrooms, garlic and 12 ounces tomatoes. Saute for 5 minutes. 3. Add scallops and saute for another 2 minutes, or until... - 31.9205

GETTING READY 1) Wash scallops in water. 2) In a glass dish, combine scallops, juice and parsley and keep aside, covered in refrigerator. MAKING 3) In the meantime prepare sauce in a large skillet by first sautéing onion and garlic in olive oil and 1... - 41.2258

Scallops With Garlic And Parsley On Linguine has a distinctive Italian taste. Pasta is always a common dish in any of Italian meal and this recipe is a delight for Italian food lovers. Scallops With Garlic And Parsley On Linguine is a wonderful melange of... - 40.6464

GETTING READY 1) Cook paste as per package instructions. Drain. MAKING 2) Take a heavy bottomed frying pan and heat oil it. 3) Put garlic and chili and cook until brown. Remove and discard the garlic and chili. 4) Now, add shrimp and stir to coat it with... - 38.3045

For me sauce, heat the oil in a nonstick skillet. Add the onion, garlic, and a little salt, and cook over medium heat until just softened, about 5 minutes, stirring occasionally. Add the tomatoes, with their juice, and crush with the tines of a fork. Bring... - 39.9997

GETTING READY 1. In a large pot, boil water with a little salt for the pasta. 2. In plastic bag, put the flour 3. Add the scallops to the bag and shake well. 4. Pour the contents of the bag into a strainer, so that the excess flour is removed. MAKING 5. In a... - 45.9333

1. To make the sauce, mix the fromage frais, mustard, garlic, lime juice, parsley, chives and seasoning together in a mixing bowl. 2. Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly. 3. Slice the scallops in half,... - 35.5183

Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta... - 38.7375

Place first 9 ingredients in a food processor; cover and process until smooth, scraping sides of processor bowl occasionally. Combine scallops, flour, and 1/8 teaspoon salt in a large heavy-duty, zip-top plastic bag; seal and shake to coat. Heat margarine in... - 34.4132

GETTING READY 1) In a small bowl, mix the saffron in water and allow to stand for 10 minutes. 2) Mix the flour and salt on a work surface, make a depression in the center, then add the eggs and saffron water, blend in the flour with a fork. 3) Knead with... - 45.492

MAKING 1) In a large pot of lightly salted boiling water, cook the fettuccine until tender. 2) In a Dutch oven, sear the scallops on both sides in the olive oil over a high heat until golden. Remove and keep aside. 3) Saute the garlic on a low heat, stirring... - 44.9771

GETTING READY 1) Preheat oven to temperature of 450 degrees. MAKING 2) Combine together 2 1/4 cups of water and 2 tablespoons of margarine in a 3-quart saucepan. Bring to a boil and then stir in the pasta as well as the frozen vegetables. Bring the heat down... - 34.505

MAKING 1. On a grill under an open gas flame, place the peppers and roast them, also cook by rotating peppers on all sides, for 10 minutes till the pepper skins turn black. 2. In a bowl, transfer the roasted peppers and cover with plastic wrap, let it cool... - 42.8834

1. Bring 16 cups (3.8 liters) water to a boil in a 6- to 8-quart (6- to 8-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. 2. Meanwhile, place scallops in a large... - 29.036

1. In small bowl, combine scallions, broth, wine, cornstarch, sugar and pepper; set aside. 2. Spray large nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat. Add garlic and salt; stir-fry 1 -2 minutes, until garlic is tender. Add... - 34.4997

In a 5- to 6-quart pan, cook fusilli in 3 quarts boiling water just until al dente 8 to 10 minutes; or cook according to package directions. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and... - 36.2246

The Sauce: Melt butter in a saute pan. Add mushrooms and red pepper and cook, stirring until tender. Remove vegetables with a slotted spoon. Whisk flour and salt into butter. Cook, stirring constantly, until smooth and bubbling. Remove from heat. Whisk in... - 37.6248

Blanch broccoli in boiling salted water; drain; set aside. Cook pasta 8 to 10 minutes and drain. Toss with 4 tablespoons butter. Heat remaining butter; add garlic; saute until soft. Add scallops, salt, and pepper; cook until scallops are opaque. Add broccoli,... - 36.7155

Bring a large pot of water to a boil over high heat. Add the broccoli rabe and return to a boil. Cook for 3 minutes, or until tender. With a slotted spoon, remove to a colander and rinse briefly under cold water to stop the cooking. Drain again and place in a... - 43.724

GETTING READY 1) Preheat the oven. 2) Cook the pasta shells in a pot of boiling, salted water for 8 to 10 minutes until tender. Drain and set aside. MAKING 3) In a skillet, heat 1 tablespoon of oil, and saute the scallops on medium flame until they are just... - 44.3278

1. Preheat the oven to 400° Boil the chestnuts in salted water until just tender, about 5 minutes. Take 1 chestnut out of the water at a time, and while still hot, hold it with a kitchen towel and peel with a paring knife. Crumble the chestnuts. 2. In a... - 29.5313

GETTING READY 1 In a large bowl place the scallops and add in lime juice, enough to cover the scallops .Refrigerate for 3 hours or more. MAKING 2 In a colander drain the scallops well. 3 Add the remaining ingredients except salt and pepper. Toss well. 4 Add... - 41.2407

MAKING 1) Roll the scallops in the flour. 2) In skillet, heat oil and sauté scallops and cook for 2 to 3 minutes, stirring lightly. 3) Stir in garlic and cook for 2 minutes more. 4) Season with salt and pepper. 5) Stir in parsley and serve... - 38.0036

Place onion and margarine in 2-cup measure [4-cup measure]. Microwave uncovered on high (550 watts) until margarine is melted, about 30 sec [about 1 min]. Mix in flour, Stir in half-and-half, wine, gingerroot and salt. Microwave uncovered 30 sec [1 min];... - 42.3515

Examine mussels, discard any that are cracked or not tightly closed. Scrub mussels thoroughly under running water, pulling out and discarding fiberlike "beards" from between shells. Scrub clams and place in cold water to cover until ready to use. Heat oil in... - 39.6091

MAKING 1. In a Dutch oven, cook mushrooms, peppers, onion and garlic in olive oil until just tender also add broccoli 2. Blend wine and flour and add to pan; cook, stirring until thickened and smooth, blend in skim milk, tomato paste and pepper 3. Add... - 39.0995

1. Saute the onion and the garlic in the margarine in a large skillet until softened. 2. Add the shrimp or scallops, or the clams with their liquid. 3. Stir in the tomatoes, tomato paste, mushrooms with their liquid, the oregano, salt, if you wish, lemon... - 37.8339

GETTING READY 1) Set the oven temperature to 350°F. MAKING 2) Take a medium bowl; mix well eggs, sour cream, milk, Parmesan cheese and tarragon in it and add in noodles. 3) Take a buttered 9-inch pie plate and pour the mixture into it, covering the plate... - 41.2531

Combine butter and onion in 2-quart microproof casserole. Cook, uncovered, on HI (max. power) 2 minutes. Stir in flour and blend well. Add mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon juice. Stir carefully. Cook, covered, on HI (max. power) 6... - 37.5984

GETTING READY 1 Wash the scallops throughly and dry. MAKING 2 In a skillet, melt the butter and add scallops to it. 3 Saute for 2 to 3 minutes or until opaque. 4 Pour in the vermouth and gently heat. SERVING 5 Serve hot. - 32.5045

MAKING 1) Take a casserole and add the chopped onion, sliced mushrooms and butter. 2) Mix well and cook for 3 minutes by removing the lid. 3) Add the quartered scallops, white wine, cornstarch, bay leaf, lemon juice, salt and pepper to it. 4) Mix well and... - 44.2291

Cook rice with 2-1/2 cups water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions. While rice is cooking, combine wine, 1/2 cup water, salt and bay leaf in a medium saucepan. Bring to a boil. Cover and simmer 5 minutes. Add... - 39.0683

Cut the scallops in half horizontally if they are large. Heat 2 tablespoons butter in a frying pan, add the shallots, cover and cook over a low heat, shaking the pan occasionally, until the shallots are softened. Pour in the wine, season and bring to... - 39.0972

Heat olive oil in stockpot or large Dutch oven over low heat. Add onion, green pepper and garlic and saute until soft but not brown. Blend in bay leaves, paprika, oregano, thyme and red pepper. Add tomatoes and tomato sauce. Increase heat to medium and bring... - 38.6862

GETTING READY 1. Wash the prepared scallops. 2. Cut each into eight pieces. 3. Wash and dry the reserved scallop shells. 4. Butter them well or grease 4 gratin dishes 5. Preheat the oven to 350°F (180°C or Gas No. 4) before baking. MAKING 6. In a... - 42.5112

Preheat oven to 350° F. Mix soy sauce and sake together. Place scallops in a glass baking dish. Pour soy sauce mixture over scallops and place in refrigerator for 1/2 hour. Heat sesame oil in a skillet. Saute mushrooms for 2 minutes. Turn off heat and allow... - 39.2662

Thaw frozen scallops in milk and dry thoroughly. On each scallop there is a small white muscle which should be removed to have the most tender morsel. Start the broiler. Butter baking shells or a flat oven proof dish. In a hot frying pan saute scallops and... - 33.317

1. In a 10-inch skillet, melt the butter over moderately high heat. Add the scallops and garlic and cook, uncovered, stirring occasionally, for 4 minutes or until the scallops are opaque. 2. Add the wine, salt, and ground red pepper; simmer 1 minute longer to... - 29.0984

Preheat broiler. Combine parsley, lime juice, mint, rosemary, honey, oil, garlic and pepper in medium bowl; blend well. Add shrimp and scallops. Cover; refrigerate 1 hour. Arrange shrimp and scallops on skewers. Place on broiler pan. Brush with... - 37.4683

Light a layer of briquettes in a charcoal broiler and let them burn until a white ash begins to appear on the surface, or preheat your kitchen broiler to its highest setting. Wash the scallops under cold running water, spread them on paper towels, and pat... - 37.5269

GETTING READY 1. In a charcoal broiler light a layer of briquettes and let them burn until a white ash begins to appear on the surface or preheat your kitchen broiler to its highest setting. 2. Wash the scallops under cold running water, spread them on paper... - 40.9915

Thaw scallops, if frozen. Rinse with cold water to remove any shell particles. Combine 1 quart water and salt in a 2-quart saucepan and bring to a boil. Add scallops; reduce heat and cover. Simmer for 2 to 3 minutes, depending on the size of the... - 41.4642

Wash fresh scallops and wipe dry. If large, cut into cubes of about 3/4" in size. If quick-frozen scallops, thaw following manufacturer's directions. Combine salad oil, lemon juice, and salt; add scallops and let stand, covered, in refrigerator for about 1 hr... - 34.4074

GETTING READY 1. Preheat oven to 350*F. MAKING 2. Combine soy sauce and sake together in a dish. 3. Put scallops in a glass baking dish. 4. Pour the mixture of soy sauce and sake over the scallops. 5. Refrigerate the mixture for ½ an hour. 6. Take a skillet... - 40.3655

GETTING READY 1) Squeeze lemon to extract juice measuring 3 tablespoons. 2) Cut jalapeno into 1/8-inch-thick slices. 3) Slice onion thinly. 4) Halve, core, and deseed green pepper and cut into 1/2-inch julienne. MAKING 5) In a large skillet mix lime... - 44.0862

MAKING 1) Take a nonstick skillet of 10 inches and heat oil in it. 2) Place the scallops in it and turn the heat to medium-high cooking them for 3 minutes by turning occasionally until they turn light brown. Remove and keep them aside. 3) Add the garlic and... - 46.9918

GETTING READY 1. Preheat oven to 450°F. MAKING 2. In a saucepan, mix water, wine, herb bouquet and salt and bring to boil. 3. Mix scallops and simmer, covering, for about 10 minutes or till scallops turn soft. 4. Take off the herb bouquet and keep the... - 45.2811

GETTING READY 1) Preheat oven to 425° F. 2) Cut parchment paper into six 13x12-inch pieces. MAKING 3) Take a steamer basket and place it over boiling water. Place red pepper and asparagus inside the basket and reduce heat. Cover and steam for about 4-5... - 47.1407

1 ln a 12 inch nonstickskillet, heat the oil over low heat. Add the garlic and cook for 1 minute or until fragrant. Add the tomatoes, sugar, and cinnamon and cook, uncovered, for 12 minutes or until thickened. Stir in the clam juice and cook 3 minutes... - 38.9944

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a large frying pan. Add garlic, parsley, breadcrumbs and chilli flakes and cook over a high heat, 1 minute. Add scallops and cook, stirring... - 39.8088

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a large frying pan over medium heat. Add spring onions and cook, stirring frequently, until soft, 3 minutes. Add scallops and cook, stirring... - 39.9366

MAKING 1) Cook the pasta al dente for 8 to 10 minutes. Drain and set aside. 2) In a skillet, heat oil and saute garlic, onions, asparagus, tomatoes and basil on medium flame. Cook for 5 minutes before adding in 1/2 cup water. Cook another 5 minutes or till... - 39.204

MAKING 1) Take a medium sized mixing bowl of stainless steel or glass and add all the ingredients to it. 2) Stir them thoroughly to combine. 3) Place in the refrigerator for 3 hours or the entire night. SERVING 4) Serve after removing the bay leaves. - 42.4397

MAKING 1) Cook the pasta till al dente, for about 8 to 10 minutes. 2) In a saucepan, melt butter and oil, saute mushrooms on high flame till soff. Add in scallops and cook till just done. Pour in whipping cream and cook another 3 minutes over reduced heat. 3)... - 34.2167

MAKING 1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes until al dente. 2. To prepare the sauce, in a large skillet, melt butter over medium-high heat and cook scallops and garlic until just barely cooked, about 2 minutes. 3. Stir... - 39.133

1. In a 4- to 5-quart (3.8- to 5-liter) pan, cook pasta in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm rimmed platter, and keep warm. 2. While... - 33.0486

GETTING READY 1) Cook pasta as per package instructions. Drain. 2) Rinse and pat dry scallops. MAKING 3) Take a pan and heat half of the butter until foamy. 4) Add pepper confetti and herbs. Cook them partly covered until they are little soft. 5) Now, add... - 40.3245

In 1 1/2 or 2-quart casserole, combine butter and onion. Cook uncovered, 2 minutes. Stir in mushrooms, flour, wine, salt, pepper, scallops, bay leaf and lemon juice; mix well. Cook covered, 5 minutes or until scallops are just about done, stirring... - 37.2287

MAKING 1) Take a 3-quart saucepan and melt butter in it. Cook onion over medium heat until tender. 2) Stir in peas, chowder, water and bay leaf. Bring the sauce to a boil. Reduce the heat and simmer for 5 more minutes or until peas are tender. In the end... - 34.0319

MAKING 1) In a slow cooker, add in potatoes, ham, mushroom soup, celery soup and milk. 2) Pepper can be added if desired. 3) Close the slow cooker with the lid and cook on LOW for 3 to 4 hours. SERVING 4) Serve hot over buns, pasta, rice, or potatoes. - 33.3427

Cut scallops into quarters. Wash mushrooms in cold water and drain. Cut into thin slices and place on a glass plate. Mix 2 tablespoons butter and lemon juice with sliced mushrooms. Cook 1 minute, stir and cook again to evaporate moisture. Put white wine,... - 44.7975

Put the scallops into a small pan with the water, lemon juice, onion and bay leaf and bring to a boil. Reduce the heat, cover the pan and simmer for 5 minutes. Strain the contents of the pan; put the scallops into a bowl and reserve the liquid. Melt the... - 41.1396

1. Combine butter and onion in 2-quart glass casserole. 2. Microwave on ROAST for 3 to 4 minutes or until onions are partly cooked. Blend in flour, salt and pepper. Stir in wine, mushrooms, scallops and bay leaf. Cover with glass lid or plastic wrap. 3.... - 32.1941

1. In a saucepan heat the vermouth with the onion, sprig of parsley, bay leaf, salt and pepper. Add the scallops and simmer gently until tender, shaking the pan occasionally, about seven minutes. Drain and cool. 2. Meanwhile, blend the mayonnaise, chopped... - 35.7984

MAKING 1) Take a medium saucepan and mix together scallops, shrimp, onion, bay leaf, 1 tsp salt, and 1/4 tsp pepper in it. 2) Cover it with water and then allow the mixture to come to a boil. 3) Take it off from heat and keep aside, covered for 5 minutes. 4)... - 44.0862

GETTING READY 1) If bay scallops are used leave the whole, quarter the sea scallops. MAKING 2) In a skillet, heat oil and sauté the onions, salt and pepper for 5 minutes. 3) Add the scallops and cook for 5 minutes. 4) In a bowl, lightly beat together the... - 41.5955

In a large saucepan over medium heat, combine the half-and-half, garlic, bay leaf, salt, and pepper. Add the potatoes. Bring to a simmer and simmer for 30 minutes, or until the potatoes are tender. Make sure the liquid is just simmering and not scorching on... - 39.84

MAKING 1) In a large slow cooker, add in potatoes, ham, and onions in layers. 2) In a bowl, mix soup and water and pour it on top. 3) Close the slow cooker with the lid and cook on LOW for 6 to 8 hours. SERVING 4) Serve hot over buns, pasta, rice, or... - 31.9833

MAKING 1) In a slightly greased slow cooker, mix potatoes, ham, and onions. 2) In a bowl, add gravy mix, mushroom soup, and water and mix well. 3) Pour over the potatoes. 4) Close the slow cooker with the lid and cook on LOW for 7 to 9 hours or on HIGH 3 to... - 37.5797

MAKING 1. Wash and pat dry the scallops and coat them with flour. 2. Take a large skillet and heat the olive oil in it. 3. Add scallops and cook them very swiftly toss them lightly into the hot oil and keep on shaking the pan to avoid the scallops from... - 38.3132

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add lentils, broth, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay... - 40.1463

In 1 1/2 or 2-quart casserole, combine butter and onion. Cook, uncovered, 2 minutes. Stir in mushrooms, flour, and wine, salt, pepper, scallops, bay leaf and lemon juice; mix well. Cook, covered, 5 minutes or until scallops are just about done, stirring o - 28.4944

Rinse scallops to remove any grit and chop into 1/2 inch pieces. Cook onion in butter until tender. Blend in flour and gradually add milk. Cook and stir over low heat until slightly thickened. Add salt, pepper, spice bag, and scallops. Cook gently for 10... - 42.5708