Scallop

1/2 pound sea scallops Freshly squeezed lemon juice or lime juice Seasoning salt 1 cup shredded cabbage 3 to 4 green onions, thinly sliced (white part and some of the green) 1/4 cup fresh chopped cilantro 2 tablespoons light mayonnaise 1 tablespoon cider vinegar Splenda to taste* Dash of Tabasco Salt and pepper to taste 2 (6-inch) flour or wheat low-fat tortillas, warmed Wash the scallops gently [

1/2 c Fresh Lime Juice Additional Chives Salt & Pepper To Taste 1 md Garlic Clove, Peel & Crushed 2 tb Fresh Lemon Juice 1/4 c Vegetable Oil 40 sm White Mushrooms Scallions, Chopped 2 tb Fresh Chives, Chopped 1 lg Ripe Avocado, Peeled Finely Chopped 3/4 lb Sea Or Bay Scallops, Black Pepper To Taste Salt To Taste 24 Green Peppercorns, Crushed 3 tb Peanut Oil [...]

Googling recipes on my laptop, I found this recipe at grouprecipes.com submitted by chefmeow. I couldn’t find scallops at the time so i used shrimp instead. This soup if fantabulous. Ingredients * 1/2 pound ginger unpeeled and thinly sliced across * 1 leek green part only washed well [...]

Presto Pasta Night, o, how I miss thee!! It's been a while since we've had any pasta (this recipe is from early February!), but I missed emailing with Ruth, so I've pulled this arrabiata out of the draft black-hole that is my blogger! I hope you enjoy it as much as we did!!I made my own pasta, which is why the ribbons above are thicker than normal linguine. I don't know why I have such a hard time cutting my pasta smaller... I think I just like the thicker ribbons and my hands act accordingly. Fresh pasta has such a nice chew to it, and considering how easy it is, I don't know that I can go back to store-bought (at least for the types I'm capable of making.)What's so cool about this pasta sauce is how flavorful it is for how quickly it came together. In less than 10 minutes, dinner is done

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2 PC. Mesh babydoll with floral embroidery cup, scallop lace trim, and matching G-string. 2 PC. Mesh babydoll with floral embroidery cup, scallop lace trim, adjustable straps, and matching G-string. Size - Medium / Large. Color - Black

Asian Scallop FettucineASIAN SCALLOP FETTUCINEYield: 4 servings; 3 ounces scallops + 1 cup pasta= 6points1 tablespoon flour1/8 teaspoon saltPepper to taste1 pound sea scallops1 tablespoon olive oil2 cloves garlic, minced1 teaspoon minced ginger1 tablespoon minced green onions2 teaspoons lemon juice1 teaspoon cornstarch or arrowroot2 tablespoon dry white wine1/4 cup fat-free, reduced-sodium chicken broth4 cups cooked fettucineIn a zippered plastic bag, combine the flour, salt, and pepper. Lightlycoat each scallop with the flour mixture and put on a plate. In askillet over medium-high heat, heat the oil. Add the garlic, ginger, andgreen onions and saute for 2 mins. Raise the heat to high and saute thescallops for 2-3 mins until scallops are browned but tender. Combinethe lemon juice, cornsta

Serving Size: 6Ingredients:1 cup olive oil2 tablespoons soy sauce3 tablespoons red wine vinegar1/4 teaspoon Tabasco sauce1 teaspoon Dijon Mustard1/4 teaspoon ginger3 cups cooked, cooled white rice or clear noodles8 ounces raw mushrooms -- sliced4 ounces water chestnuts -- thinly sliced4 ounces finely chopped red pepper1 pound blanched sea scallops -- thickly sliced1 tablespoon chopped fresh parsley1 tablespoon chopped fresh chivesCooking Directions:If scallops are thicker than 3/4 inch, slice in half.Blanch scallops in boiling water for 3 to 4 minutes or until firm, and cool immediately.Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger.Set aside the parsley and chives.Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.Garnish with parsley and chives.Serve chilled.This recipe provides 6 servings.

Serving Size: 4Ingredients:2 pounds linguini -- cooked, drained4 ounces lobster meat -- cut into 1" pieces16 medium shrimp - (31/35 size) -- peeled, deveined6 ounces bay scallops2 yellow squash -- cut in half,then into 1/2" slices1 red bell pepper -- cut into 1" pieces4 ounces snow peas -- cleaned2 tablespoons finely-chopped garlic4 ounces butter1/2 cup white wine10 ounces chicken stock1 teaspoon salt1/2 teaspoon coarsely-ground black pepper3 tablespoons fresh lemon juice1 tablespoon cornstarch2 tablespoons chopped fresh parsleyCooking Directions:In a large saute pan, saute all seafood in 2 ounces of butter until half cooked.Remove from saute pan and set aside.Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes.Add white wine and cook for 2 minutes.Add chicken stock, salt and pepper and simmer 5 minutes.Mix lemon juice and cornstarch and blend into chicken stock.Return seafood to pan and simmer 5 minutes.Add chopped parsley and pour over linguini to serve.This reci

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by Isabel da SilvaScallops are a very popular type of seafood and one reason for that is because scallops are very versatile. Scallops can be prepared in so many different ways, including sautéing, grilling, broiling, baking and stir-frying. Whatever way you choose to prepare scallops, you should take care not to overcook them in order to keep their delicate texture. Scallops are done when they turn opaque, losing their translucence.Scallops can be used to prepare delicious pasta or risotto dishes for instance. You can also combine scallops with other seafood such as shrimps. Below you find good examples:Linguini with Scallops, Shrimps and Sun-dried TomatoesIngredients:1 pound linguini1/4 cup olive oil1 stick butter4 garlic cloves, minced1 pound shrimp, peeled1 pound sea scallops1 bottle clam juice1/3 cup sun-dried tomato paste1/4 cup fresh parsley, mincedPeel from 1 lemon removed in stripsSalt and red pepper flakesDirections:1. Bring a large pot of lightly salted water to a boil. Add

It's another mushroom dish. Told you we love mushrooms! What I like about this King Oyster Mushroom is how it looks like and the texture when it's cooked. I always pass it off as braised sliced abalone. My husband got tricked the first time I did this. *giggle*I prefer to add an additional green with the mushroom. In this case, I added Kai Lan (芥兰) aka Chinese Broccoli. You can always use other veggies. Try this if you are expecting guests for dinner. It's cheap and easy yet presentable.Does the picture looks like a lotus flower? Have a petal!Ingredients:150g King Oyster Mushroom, sliceda few stalk of Baby Kai Lan (芥兰) aka Chinese Broccoli4 pieces Dried Scallop200ml Water1 teaspoon Oyster Saucea pinch of Sugar to tasteCornflour Mixture (Thickener)1/2 tablespoon OilHow to do it:Soak dried scallop in the water till soften.Shred the dried scallop with your finger and set aside.Retain the water.Separate the leaves of the Kai Lan.Blanch the vegetables and arrange on the plate.Hea

Me: Why do these coquilles saint jacques (scallops) have orange tongue-like things?Him: That’s how you can tell they’re REAL scallops. When they’re without, you know they’re fake.Me: Uh huh…Wait. Fake??! So…the French eat the tongues, right? Maybe Americans prefer not to and they simply remove them. Could it be that they just were real scallops with the rest removed? Because I’ve never seen these orange things served in restaturants even here in France and I’ve never seen them in the U.S. ever - that I can remember.Him: They must’ve been fake scallops at the restaurants and in the U.S. EVERYWHERE.Me: So you’re saying that I never ate any real scallops in the U.S.?Him: Ouais. (Yeah.)Me: What have I been eating all this time? What are “fake scallops” made out of, then?Him: Some fish that tastes exactly like scallops.Me: Are you sure about this? Your perspective on “tongue-less scallops … seems… well…I dunno.Him: No, I’m not sure but that’s my story and

To a bed of spinach salad you'll be adding seared scallops dusted with chili powder and red pepper. I had some friends over for dinner last night and made this for them. A bit of a different spin on an old fave!Seared Scallop and Spinach Salad1/2 lb sea scallops8 cups torn fresh spinach2 cups sliced fresh mushrooms1 cup shredded carrots4 slices bacon,cut into 1/2 inch pieces1/2 tsp chili powder1/8 to 1/4 tsp ground red pepper1/4 to 1/3 cup chutney,snipped1/4 cup water1 to 2 tsp Dijon mustardRinse scallops and pat dry. Set aside. In large bowl, toss together spinach, mushroms, and carrots; set aside.In a large non-stick skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tsp of drippings from skillet.In medium bowl combine chili powder and ground red pepper. Add scallops and toss lightly to coat.Cook scallops in reserved bacon drippings over medium heat for 1 to 3 minutes or until scallops turn opaque. Remove scallops from skillet and set aside. Add chutney. water, and

Rice vermicelli (or rice sticks) are one of the more common variety of noodles stocked in many Asian households. They are not as starchy as most noodles are and certainly easier to prepare. Thus making them my number one choice when I want a quick home-made noodle fix or when the weather is hot and I'm looking for something that's lighter than ramen, chow mein, or even my favorite, e-fu noodles. Rice vermicelli is also a splendid choice for the health-conscious as it is free of gluten, sodium, fat and cholesterol.One trait that really sets Asian noodles apart from their Italian counterparts is versatility. And if I were to pick an Asian noodle to showcase the various ways one kind of noodle can be cooked, I would definitely go with the rice vermicelli. Not only can it be stir-fried, served in soups and salads, braised, or tossed cold to name a few ways. But it can also be deep fried or stuffed in spring rolls as well. The rice vermicelli is truly the "noodle of all trades" in my book

I believed most of us had use scallop papers in our layouts. To create a scallop paper of your own, you can refer to my topic "Create your own Scallop Paper Template" in my tips and tricks section.Have thought of dressing it up besides chalking, stamping or even inking it? Recently, I've done a differently kind of dressing up on my scallop edges paper for my latest layout titled "Out Of Shell" in my baby gallery.The steps are as follows:1. After inking or chalking my scallop edges, I used a circular object of the size that's slightly smaller than the size of the scallop shape on my paper, to draw a sort of less than semi-circle in the middle of the scallop edges.2. Use a hand puncher or any puncher that you may have, punch holes following the line that you've drawn in the earlier step. (Don't punch the holes to near to each other or the paper will tear)3. Use a semi hard ribbon or rather a plastic ribbon, cut it into the right size so that it could fit through the holes, you've pu

Recently, in one of the forums that I'm in, someone posted a question about getting the right size scallop shape cutter. I know that there are some very good cutters out there for this purpose and there are also pre-cut scallop papers in the scrapbooking stores. Do you think you could make different sizes of scallop edges papers with one cutter or you could get any pre-cut scallop papers in any size you want?Therefore, I've came up with this idea that I hope would be of any help to others and I've answered her question. With that, I was thinking why not include it in my tips and tricks section in my blog to share it with my fellow blog readers.To create your own scallop templates, just follow the steps below: 1. Fold a normal paper or a recycle paper into strips. The width of the strips depends on how big or wide you want your scallop shape to be. 2. Find a suitable round shaped medium to create your scallop shape at the edge of the paper. ( You can refer to my topic on "Using Thing

Woven Scallop Lace Strapless Dress $68 on sale for $24.99!!Um...why is this called scallop lace? Lol. I don't know if the name is attractive, but the dress sure is. It'd make a great party dress or date dress. I'd wear a cropped leather jacket over it to tone down the sexiness somewhat, make it funkier as a day dress.

Add funk to any outfit with the great Betsey Johson belt. How fab!Betsey Johnson Accessories - Scallop Stitch With Jewelry Buckle (Pewter) - AccessoriesBetsey Johnson Accessories - Scallop Stitch With Jewelry Buckle (Pewter) - Accessories: Classy and stylish leather belt from Betsey Johnson. Single prong dress buckle with a combination keeper loop. Gold tone hardware. Width: 1 1/2".

This is another simple vegetable dish. It is similar to the Xiao Bai Cai dish that I have posted some time back. Try it!Ingredients: Kai Lan 4 pieces dried scallops, soaked in hot water and tear into strips Cornstarch mixture Seasoning: ½ tablespoon Oyster Sauce ½ teaspoon sugar 5 tablespoon water used to soak the dried scallops How to do it: Cut the ends and skin the stem of Kai Lan. Blanch Kai Lan in a pot of boiling water with the stems first for 2 minutes then whole for another 1 minute. Remove and set aside. In a fry pan, add in the dried scallop strips and the seasonings. Bring to boil. Add in the cornstarch mixture to thicken the sauce.Pour the sauce over the Kai Lan. Serve. This is also a fast dish to cook if you are in a hurry. Hope you like it.Note: If you like your Kai Lan softer or more cooked, blanch longer.

I've abandoned posts about chocolate, cookies and cream cheese and now turn my thoughts to lighter, healthier, New-Year's-resolution cuisine.This terrific main-dish salad is my own concoction and it's keeping me on the strait and narrow. Fast, easy, healthy, low-calorie, tasty--the only way it could be better is if someone fixed it for me while I relaxed on a Hawaiian beach.3 red bell peppers1 pound sea scallops1/4 c prepared pestosalt, pepper to taste1/4 c freshly grated Parmesan6 cups fresh mesculunfor vinaigrette:1/2 c extra virgin olive oil1/3 c red wine vinegar1 T sugar1/2 t dried oregano1/2 t paprika1/4 t dry mustard1/8 t ground pepper1/8 t saltPreheat the oven to 425 degrees. Wash the peppers, core and cut them in half. Remove the ribs and seeds and place, cut side up, in a pan. Divide scallops between the six pepper halves, topping with a tablespoon of pesto. Sprinkle with salt and pepper to taste, then top with grated Parmesan.Bake for 15 minutes, or until the scallops

I have this (bad) habit of storing (more expensive) food during Chinese New Year. Stuff I usually buy once a while (if I have leftover marketing money). Maybe I get more marketing money during this period. hehehe. My hubby 'scolded' me, "Let you keep some pocket money, you do want. And buy so much food for what?" Hehehe .... I like to eat mah. Everyone can eat also mah. *bleh*Ingredients:Bacon, sliced into 2 width-wise (My scallop is small lah ^_-)ScallopsHow to do it:Saute the bacon for about 1 minute.Remove.Take a scallop and use the bacon cooked earlier to wrap around the scallop.Pierce a toothpick thru the bacon and scallop to hold them together.Bring it to the pan you use to saute the bacon earlier.Cook each side of the bacon for about 5 mins each (longer for bigger scallop)Add a bit of oil if necessary.Remove and serve. Remember to remove the toothpick.Note:No seasoning required as bacon is already salty.Make sure the bacon is of the same height or lower than the scallop when w

My girl has not been eating very well lately. So I decided to cook porridge today and everybody eat that too! She finished 1 bowl of scallop porridge and asked for more! My boy on the other hand, can't even finish 1 bowl! Sigh! I just can't please everyone, can I? Ingredients:Uncook RiceChicken broth2 chicken breast meat, deboned1 handful Dried Scallop3 pieces Dried Abalone SlicesSalt to tasteScallopPacific Clams, sliced halfSesame seed oil (optional)How to do it:Blanch the chicken.Cook the chicken, dried abalone slices and dried scallop in the chicken broth.Remove the chicken when it's cooked.Tear the chicken into shreds or chopped into smaller pieces.Now cook your rice in the broth with the abalone slices and dried scallop till it become porridge.Add your chicken, scallop and/or pacific clams during the last 10 minutes of cooking.Add salt for tasting.Serve. Note:Dried abalone slice and dried scallop add extra flavours - it will be sweeter. You can choose not to add. If you are us