Gourmet Sea Scallop Recipes

MAKING 1) Quarter the raw scallops and marinate with the lime juice for minimum 1 hour in the refrigerator, then drain well. 2) Combine the scallops with the parsley, green pepper and onion. 3) Then stir in the olive oil, blend well and season with the salt... - 33.4526

MAKING 1. In a heated large nonstick skillet over medium-high heat cook chopped shallots in about 2 tablespoons olive oil for a minute or so, then add artichoke hearts and toss to heat through. 2. Season with salt and pepper and combine with parsley and... - 36.4979

MAKING 1. In a small bowl, whisk 1 teaspoon of the olive oil along with the vinegar, then add the shallot and whisk again thoroughly, also season the vinaigrette to taste with salt and pepper 2. In a bowl, put the greens together, then spoon the vinaigrette... - 45.6211

1. Combine scallops and water in a saucepan. Cover with vac-control valve closed and bring to a boil. Reduce heat to low and simmer, 2 to 5 minutes or until tender. Drain. 2. Melt butter in a saucepan. Blend in cornstarch, salt and pepper. Add green pepper... - 37.9239

MAKING 1) Place the scallops in a shallow glass bowl after cutting them. 2) To the bowl, add the lime juice, lemon juice, garlic, olive oil, salt and pepper. 3) Make sure that the scallops are completely covered by the marinade and allow to marinate... - 38.5718

GETTING READY 1. Preheat oven to 240C/fan 220C/gas 9. 2. Take a food processor, pass parsley, garlic, butter and anchovy fillets through it along with a drizzle of Tabasco to form a smooth blitz. MAKING 3. In each of the shells, keep a scallop. Retain the... - 42.7292

GETTING READY 1)Wash, clean and drain the scallops. 2)In a bowl, mix honey, mustard, lemon juice, curry powder, salt and pepper. 3) Put in the scallops and stir. Let the scallops be covered completely in the marinade. 4)Cover the bowl and leave it inside the... - 42.628

MAKING 1. In a zip lock pouch, combine marmalade, onions, garlic, soy sauce and red pepper and shake it well to blend. 2. Add scallops to it, seal the bag and marinate in the refrigerator for twenty minutes 3. Remove the scallops later and reserve the... - 39.9456

MAKING 1. To make the hazel nut butter, in a mixing bowl, combine the ingredients for the hazelnut butter. 2. Using spatula, mix the ingredients well. 3. Season the butter to your taste and set aside. 4. To make the dressing, in a glass bowl, use a wire... - 45.7306

Preheat the broiler. Line a baking sheet with foil. Place the bell peppers on the prepared baking sheet. Broil 3" from the heat, turning the peppers every 5 minutes, for 20 minutes, or until the skin is blistered and charred. Remove to a paper bag and allow... - 43.9136

1. Halve large scallops (you should have about 40 pieces). In a 2- or 3-quart rectangular baking dish combine oil, whiskey, mustard, honey, vinegar, soy sauce, hot pepper sauce, and salt. Add the shrimp and scallops, stirring to coat. Cover and chill for 2 to... - 33.8861

Fill a saucepan two-thirds full with water and bring to a boil over high heat. Add the bacon and blanch for 3 minutes. Drain, rinse with cold water and pat dry with paper towels. Set aside. Run your fingers over the salmon fillets to detect any errant bones;... - 40.7903

Prepare the mousse bring a small skillet partially filled with water to a simmer. Drop in the cabbage leaves for about 30 seconds until they are just softened and pliable. Remove, plunge them into cold water, then blot them dry. With a sharp paring knife,... - 43.4824