Boiled Scallop Recipes

In a medium bowl, combine the scallops, parsley, lemon juice, basil, rosemary and garlic. Set aside. In a large no-stick frying pan over medium-high heat, warm the oil for 30 seconds. Add the mushrooms and onions; saute for 5 minutes. Add the tomatoes and... - 47.3423

GETTING READY 1) If using frozen scallops, thaw them. MAKING 2) Take a 12 inch skillet and place it on medium heat. Melt 4 tablespoons of butter in it. 3) Move the skillet away for heat. Stir in scallops and cost evenly with butter. 4) Next, take Cajun... - 46.1111

MAKING 1) Take a saucepan and add the scallops and wine to it. 2) Add boiling water until it just covers the scallops and simmer it for 3 minutes. 3) Drain the liquid retaining it for future use. 4) Cut the scallops into bite sized, even pieces. 5) Chop the... - 45.8953

GETTING READY 1. Use a soup spoon to remove the scallops from their shells 2. Separate the white from the red flesh which is the roe and wash the scallops well 3. Halve the scallops and then place them on a cloth to dry out 4. When they are dried, season them... - 45.4371

GETTING READY 1. Thaw scallops. 2. Rinse scallops and coarsely chop. MAKING 3. In a large pot of boiling water, place scallops and return to boil. 4. Reduce heat to low and simmer for about 1 minute; drain. 5. In a blender, mix together soups and milk; blend... - 44.37

Ask the fishmonger to clean the scallops and give you the deep shells for serving them in. Melt the butter in a saucepan and over low heat fry the onion or shallot until soft but uncoloured. Add the garlic and cook for a moment or two. Meanwhile, separate the... - 43.8669

MAKING 1) In a bowl add all the marinade ingredients and whisk them together. 2) Add scallops to it and marinate covered for 20 minutes. 3) In a bowl add all the ingredients for the sauce. 4) With a slotted spoon remove the scallops from the marinade. Place... - 43.4769

GETTING READY 1. Preheat the oven to 400 degrees. MAKING 2. Cook onion and broccoli separately until just tender and save liquid from broccoli. 3. In a pan melt butter, stir in flour, add milk and 2/3 cup grated cheese and cook. 4. Then add the 1/2 cup... - 42.8008

MAKING 1. In medium saucepan, add green onions, green pepper and celery in margarine and cook until tender, yet crisp. 2. Add seasoning, paprika, thyme and tomato and stir. 3. Cook on medium heat for 3 minutes, stir in between. 4. Add milk; cook until fully... - 42.66

In a 10 to 12-inch frying pan over medium heat, combine butter, tarragon, shallots, and mushrooms; stir often until mushrooms are lightly browned, about 10 minutes. Add scallops and 1 teaspoon lime juice; stir until scallops are opaque but still moist-looking... - 42.455

Put the rice into a large saucepan with the chicken stock, saffron and seasoning. Bring to a boil and stir, then reduce the heat, cover and simmer gently until the rice is cooked and all of the stock has been absorbed. Transfer the rice to a bowl. Allow to... - 41.9329

1. With a swivel-bladed peeler, remove the zest from the orange in pieces as large as possible and cut into thin strips; place in a bowl, cover with cold water and set aside. Working over a large bowl to collect the juices, section the orange, removing as... - 41.9192

In a blender or food processor, whirl peppers, broth, and wine until smooth. Pour into a wide frying pan. Add basil. Boil over high heat, stirring, until reduced to about 3/4 cup/180 ml (about 5 minutes). Reduce heat to medium. Add the 1/2 cup (120 ml) butter... - 41.5633

Cook the artichokes in boiling water, to which you have added a squeeze of lemon juice and salt, for 30 minutes, or until they are tender. Drain well and slice. Sprinkle the scallops with the lemon juice and leave to marinate for 5 minutes. Mix together the... - 40.8404

GETTIG READY 1) Rinse and drain rice in a sieve or colander. 2) Rinse and pat dry the scallops. MAKING 3) Take a heavy saucepan and melt 2 teaspoons butter on medium heat. 4) Now, add 5 cardamom pods, 2 teaspoons orange peel, rice, and 2 teaspoons chives.... - 40.6304

Thaw fish, if frozen. Drain. About 15 minutes before rice is done, bring beer, salt and sugar to a boil in a medium saucepan. Add scallops. When mixture boils again, cover and reduce heat. Simmer 5 minutes or until scallops are done. Stir in catsup. Mix flour... - 40.4852

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... - 39.9941

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... - 39.9321

1. Combine scallops, the oil, garlic and turmeric in medium bowl; cover, refrigerate 3 hours or overnight. 2. Drain scallops over medium bowl; reserve marinade. Cook scallops, in batches, in heated small pan, uncovered, about 2 minutes each side or until... - 39.5897

Melt 2 tbsp.butter in heavy skillet. Add green onions, scallops, mushrooms, stock and lemon juice. Sprinkle with salt and pepper. Bring to a boil, turn down heat and cook gently about 5 minutes, or until scallops are tender. Do not overcook. Remove scallops... - 39.4025

Boil 3 ingredients in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and onions aside. Return liquid to saucepan. Bring... - 39.1915

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... - 39.0906

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... - 38.7061

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... - 38.6801

1. Season the scallops with 1/4 teaspoon of the salt and the pepper, and set them aside. 2. In a large pot, combine the broth, milk, and the remaining 1/4 teaspoon salt. Bring the mixture to a boil and add the fettuccine and corn. Cover the pot until the... - 37.9635

Bring water to boil in saucepan. Add scallops and simmer (do not let water boil) until barely firm, about 1 to 2 minutes. Remove immediately, drain in colander and rinse with cold water to stop cooking process. Transfer scallops to bowl and toss with oil and... - 37.3669

In a large stock pot bring the stock to a slow boil. Meanwhile, in a large skillet heat the olive oil and saute the celery, onion and red pepper until the vegetables are only slightly firm. Add the scallops, tomatoes and tomato juice. Season with salt, pepper... - 36.848

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,... - 35.5135

1. Place the scallops under the grill until they open. Cut through and remove the hinge muscle with a sharp knife, and detach the shells. Scrape off the beard-like fringe and the black intestinal thread. Keep the white flesh with the coral attached. Rinse... - 35.0897

1. In a large nonstick skillet, warm the oil over medium-high heat. Add the garlic and onion, and stir-fry until the onion just begins to brown, about 4 minutes. 2. Stir in the tomato-vegetable juice, celery, bell pepper, 2 tablespoons of the parsley, the... - 34.2743

1. Heat butter in skillet over medium heat. Add scallops and onion and cook until onion is tender. 2. Stir in mushroom soup, cream, wine and parsley. Heat, stirring occasionally, but do not boil. 3. Spoon mixture into 4 individual baking dishes; sprinkle with... - 33.3056

Place shallot, mushrooms, scallops and parsley in saute pan. Do not mix. Add wine, lemon juice and water. Season with salt, pepper and paprika. Stir gently and cover with sheet of waxed paper. Bring to boil over medium heat. As soon as liquid starts to boil,... - 33.0254

1. Bring a medium saucepan of salted water to a boil over high heat. Add the sea scallops and cook for 1 minute. Drain the scallops and spread them out on a large plate. Cover with plastic wrap and refrigerate the scallops until well chilled. 2. In a large... - 31.1959

1 With a vegetable peeler, remove wide strips of the zest from each orange and set aside. Cut off the rind, then section each orange over a bowl, allowing the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce, and vinegar. 2... - 29.86

In a large saucepan over high heat, bring the water and clam juice to a boil. Add the peas, scallops and rice; reduce the heat and simmer for 1 to 2 minutes, or until the peas are cooked and the scallops are opaque. Add the lemon juice, parsley and basil; add... - 28.7763

Cut the white part of the ieeks into 4 cm pieces. Poach and marinate with a vinaigrette ('Xeres' vinegar, olive oil and truffle oil). Make a sauce from the green part of the leeks: slice thinly, boil until soft and blend. Season the sauce with salt and... - 22.5391