Scallops

This is not a traditional creamy risotto. But in my recipe, watercress, arugula and basmati rice go really well together with scallops browned in butter and a little garlic! The dish is perfect as a starter or a light dinner. And the best of all, it's really easy and fast to prepare. Enjoy!  Read more »

Ingredients 2 cups adzuki beans 1/4 cup finely chopped pickled ginger 1 teaspoon pickled ginger juice 1 scallion, trimmed and thinly sliced 1 tablespoon tamari 1 pound sea scallops salt to taste freshly ground black pepper 1/2 avocado, sliced for garnish Cooking Instructions 1. Soak the dried beans overnight in water. 2. Drain the soaked beans. Place the beans in a pot and cover with fresh water.

On our date to Sugarbeet I had the most marvelous ceviche. It was made with scallops, avocados, lime juice, red onions, red peppers, jalapeños (I think), and pineapple juice. It was served with a large sprig of basil for a...

My father had never eaten scallops before this year, but he was so inspired by this scallop dish prepared by his friends Fred and Patricia, he has spent much of the last month experimenting with them. What I love about this recipe is it's so easy to make and it cooks up so quickly. We used the larger sea scallops for this version, but dad remembers Patricia using bay scallops when she made them fo

1 small papaya, peeled, seeded and chopped 1 red bell pepper, chopped 1/2 red onion, chopped 2 Tbsps fresh lime juice 1 Tbsp chopped fresh cilantro 1 tsp minced jalapeno peppers 1 Tbsp olive oil 2 Tbsp all-purpose flour 1 pound sea scallops salt and pepper to taste In a medium bowl, combine papaya, red pepper, jalapeno onion, limejuice, and cilantro. Set aside. In a [...]

* 1 tablespoon (15 mL) olive oil * 2 green onions, chopped * 1 garlic clove, finely minced * 1 pound (454 g) whole large scallops * Lemon juice, to taste * 4 large lettuce leaves [...]

Ingredients: 12 scallops 1 clove garlic, crushed 3 shallots, chopped 1 bunch basil, stems removed 4 large tomatoes, peeled, seeded and cubed 6 tablespoons olive oil 2 tablespoons A pinch of sugar Salt and pepper to taste Directions: 1. Heat 4 tablespoons olive oil in a frying pan, saute garlic and shallot. 2. Add tomatoes and cook for about 5 [...]

Ingredients: 1 pound sea scallops 2 teaspoons olive oil 1/2 cup thinly sliced onion, separated into rings 1 garlic clove, minced 1 cup diced regular or plum tomatoes 1/4 cup chopped ripe olives 1 tablespoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper Directions: 1. Heat olive oil in a large nonstick skillet over medium-high heat. Add [...]

Ingredients: 1 1/2 pound bay scallop 2 tablespoons unsalted margarine 2/3 cup dry vermouth 1 tablespoon lemon juice 1/2 teaspoon finely grated lemon peel 1/4 cup chopped fresh dill (or 1/2 teaspoon dried dillweed) 1/4 teaspoon freshly ground pepper Directions: 1. In a large skillet melt margarine over medium heat. Add scallops and stir until almost opaque (about 2 minutes). [...]

Ingredients: 1 pound small, fresh bay scallops juice of 1/2 lemon 1/4 cup unsalted butter 1 teaspoon oil 1 large garlic clove, peeled and finely chopped 1 teaspoon finely chopped fresh ginger 1/4 cup fresh bread crumbs 1 tablespoon fresh, snipped chives 1/4 cup freshly grated parmesan Directions: 1. Rinse scallops under running cold water. Drain and toss with lemon juice. [...]

Ingredients: 12 sea scallops Finely grated zest and freshly squeezed juice of one lime 2 tablespoons fresh chopped parsley 2 tablespoons oil 5 tablespoons softened butter Flour Salt and pepper to taste Directions: 1. Combine lime zest, one-half of the butter, one-half of the lime juice, 1/2 tablespoon flour, and salt. Mix well. 2. Season scallops with salt [...]

Ingredients: 1 1/2 pound scallops 1/2 cup all-purpose flour 2 tablespoons oil 4 tablespoons margarine 1 clove garlic, peeled and finely minced 2 tablespoons fresh lemon juice 1/2 cup parsley, finely minced Salt and pepper to taste Directions: 1. Wash and dry the scallops, then roll scallops in flour. 2. Heat oil with margarine over medium heat. Saute garlic. [...]

Ingredients: 24 large sea scallops 12 slices bacon salt seasoned pepper lemon wedges Directions: 1. Rinse scallops with running cold water to remove sand from crevices. Pat dry. Preheat broiler. 2. Cut each bacon slice crosswise in half, wrap each half around a scallop. Secure with toothpick. Sprinkle lightly with salt and seasoned pepper. [...]

Ingredients: 2 pounds sea scallops 1 pound very lean bacon 1 box sesame seeds 1 jar honey mustard salt and pepper to taste Directions: 1. Rinse scallops under cold water, then cut in half the scallops that are very large. Season scallops on each side with some salt and pepper. Roll the scallops in sesame seeds. 2. [...]

1 small papaya, peeled, seeded and chopped 1 red bell pepper, chopped 1/2 red onion, chopped 2 Tbsps fresh lime juice 1 Tbsp chopped fresh cilantro 1 tsp minced jalapeno peppers 1 Tbsp olive oil 2 Tbsp all-purpose flour 1 pound sea scallops salt and pepper to taste In a medium bowl, combine papaya, red pepper, jalapeno onion, limejuice, and cilantro. Set aside. In a [...]

If you're a seafood lover like me, and if you also like garlic, this great recipe is for you! A nice (optional) addition to this are sauteed mushrooms.Weight Watchers Scallops with Garlic recipeMakes 6 servingsIngredients12 scallops4 ounces butter2 cloves garlic, smashed3 tablespoons chopped parsleysalt and black pepper, to tastePreparation1. Wash and dry the scallops and separate the coral from the white flesh.2. Peel and smash the garlic.3. In a saucepan, melt half the butter and cook the white flesh very gently for about 10 minutes (until tender).4. Season with salt and pepper to taste.5. Place on paper towels and keep hot between two plates over a pan of hot water.6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral; cook for about 1 mi

Ingredients:12 large sea scallops (about 1 pound), tough side muscles removed1 large leek (white and pale green parts only)1 lb green cabbage (about 1/2 medium head)1/3 cup low sodium chicken broth3 tablespoons olive oilcoarse saltfresh ground peppersliced lemons (to garnish) Preparation:1. Half the leek lengthwise, thinly slice crosswise and rinse well.2. Half the cabbage lengthwise, core it and thinly slice crosswise.3. In a large non-stick frying pan, heat 4 1/2 teaspoons oil over medium high heat until hot (but not smoking).4. Add the leek, cook until soft (about 1-2 minutes).5. Stir in the cabbage, and add the stock.6. Cook (stirring occasionally) until the cabbage is slightly soft (about 5 minutes).7. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside

We thought we were so smart, getting curtains for our bedroom. I'd bitched and moaned about the morning light for long enough, it seems. We chose a set that goes eerily well with our sheets and hung them with no issues. Until the next two mornings, when it was close-to-impossible to get out of bed. I'd heard it advertised in fancy alarm clocks, but I'd never given much thought to how light helps you wake up in the morning. Mind you, our room isn't THAT much darker... but it is just enough darker that I'm having trouble. Can't just be happy, can I? :)Except, I AM happy! Let me tell you why! Ever since I saw this amazing dish on Sher's site, I've been waiting for just the right moment to make these gorgeous scallops with edamame. I happened to be at the butcher over the weekend and he had th

by CurtisCommentsScallop HeavenMade these again last night and they are unbelievable. Anyone else tried them? If you haven’t and you like scallops, these could become one of your favorite appetizers.by Joe G Jun 19, 2007 11:38amOh How Good!These were so nice, we had these for dinner. We just added more spinach and made it into a meal. The sweetness of the sauce with the scallops and the spinach was really good. Will definitely make these again.by dee f Aug 2, 2007 8:50pmScallop heaven part 2Try this scallop dish - Basil Stuffed Jumbo ScallopsServes 6 6 U-10 scallops, clean, sweet smelling, muscle removed on the side6 thin slices of fresh plump red tomato3 tsp fresh basil, thinly sliced2-3 tsp grated parmeseanOlive oilKosher or sea saltFresh ground pepper Favorite hard crusted bread if de

1 dozen sea scallops 1/4 cup flour 1/2 tsp cayenne pepper 1 tsp ground ginger 1/2 can concentrated orange juice 1/4 cup bourban 1/2 tsp salt 1 TBL brown sugar 1 cup short grain rice Olive Oil Cook rice according to package directions. Sift salt, half the amount of giner and half the amount of cayenne pepper with flour. Dredge the scallops in flour mixture and saute [...]

1 1/2 cups tomato pulp 2 tablespoons minced parsley 1 tablespoon minced basil 1 clove garlic, minced 2 1/2 tablespoons unsalted butter, divided 1 pound bay scallops 1/4 cup EACH julienned celery, carrots, turnips, leeks, white part only Preheat oven to 450 degrees. Put the tomato pulp in a bowl with the parsley, basil & garlic. Melt 2 Tbsps. butter in a saucepan. Add [...]

2 large tomatoes — seeded and chopped 6 kalamata or oil-cured olives — pitted and sliced 4 tablespoons extra-virgin olive oil (divided use) 1 tablespoons finely chopped basil or oregano leaves or 1/2 teaspoon of dried basil or oregano leaves crushed 2 teaspoons balsamic vinegar 1 clove garlic finely chopped 1/2 teaspoons salt (divided use) 1/4 teaspoons ground black pepper (divided use) 1 pounds sea [...]

1/2lb scallops Fresh coriander 1 glass wine Juice of 2 limes A knob of butter. Wash the scallops and marinade them in a mixture of the lime juice, wine and coriander leaves for a couple of hours. Remove the scallops from the marinade. Reserve a little of the marinade. In a separate pan, reduce the marinade. Add a very small amount of weak vegetable [...]

2 tablespoons butter, or margarine 1 1/2 cloves garlic, minced 1/2 cup onion, minced 1/4 cup dry white wine 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup grated Romano cheese 5 1/4 fluid ounces chicken broth 1 pound sea scallops 1/2 pound linguine In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black [...]

1 Tbsp Unsalted butter 1 Clove garlic — minced 1/4 cup Onion — diced 1/4 cup Dry white wine 1/2 cup Fish or chicken stock 1 Tbsp Fresh basil — minced (or 2 tsp Dried) 1 tsp Light brown sugar 1 lb Large scallops — rinsed, Drained 1/3 cup Half-and-half Melt the butter in a large skillet over medium heat. Add the garlic and onion [...]

1 pound scallops ***Batter*** 3 tablespoons oil 1 large egg, beaten 1/2 cup milk 1 cup all-purpose flour 2 teaspoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper Oil for deep frying. Preheat oil to 365-degrees in a deep fryer or deep saucepan. Whisk together egg, milk and 3 tablespoons oil in a bowl. Sift together flour, sugar, salt and pepper. Add to egg mixture [...]

olive oil butter 2-3 leeks scallops cooked pasta lite honey mustard salag dressing In saute or frying pan - put a little olive oil and butter and depending on the size two or three chopped leeks, stir for a few minutes to wilt the leeks. Place scallops into pan and saute until lightly browned and cooked through. Toss cooked spaghetti, linguini or similar into pan. Break strands [...]

8 medium sea scallops 1 bay leaf 1/2 cup milk 1 onion, chopped 2 tablespoons butter 2 tablespoons flour 1/2 cup cream 1 clove garlic, crushed 1/2 tablespoon Irish whiskey 1/4 pound small mushrooms, chopped Bread crumbs Simmer the scallops, bay leaf and salt and pepper to taste in milk for 5 minutes. Remove the scallops and cut into 4 to 5 slices. Strain the milk and reserve. [...]

1 tsp olive oil 1 1/2 lbs sea scallops 1/3 cup plain breadcrumbs 1/3 cup roasted and salted peanuts 1/2 tsp fresh grated ginger 1/2 tsp red pepper flakes 1/4 tsp garlic powder or small clove garlic 1 Tbsp butter melted and cooled Coat a 9 inch round cake pan with olive oil. Arrange scallops in a single layer in pan. In a food [...]

Melted butter, as needed Fresh parsley, chopped 12 jumbo scallops, halved Widthwise (not the baby ones) Sauce 1 cup water 1/4 lemon, juiced 1 cup chardonnay 1 tablespoon butter 2 teaspoons honey pinch salt 1/2 clove garlic, diced cornstarch, dissolved in water In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to [...]

1 lb. sea scallops 1 stick butter 1 tsp. garlic salt 1/4 c. seasoned bread crumbs 1/4 c. Galliano Arrange scallops in baking dish. Melt butter, add garlic salt and pour over scallops. Sprinkle bread crumbs over scallops and butter mixture. Add Galliano and bake, uncovered, at 375 degrees for 20 to 25 minutes. Do not overcook.

2 cup water 1 Tbsp balsamic vinegar 1/4 tsp salt 1 cup long-grain rice 1 Tbsp olive oil 1 1/2 lb sea scallops 1/4 cup balsamic vinegar 1 Tbsp honey 1 tsp dried marjoram chives with blossoms, optional Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is [...]

1/2 pound sea scallops skim milk 2 tablespoons flour 1 tablespoon olive oil 1/2 cup white wine 1/2 cup shallots, chopped 2 tablespoons green onion, chopped 2 teaspoon fresh parsley pepper to taste lemon juice Preparation: With a cleaver, flatten scallops Dip in milk and roll in flour Saute scallops in olive oil for about 2 minutes Transfer scallops to a dish Pour white wine into skillet Place shallots, green onion [...]

2 clove garlic — finely chopped 3 tablespoons Pernod 3 tablespoons olive oil Salt and freshly ground black pepper 12 sea scallops 8 wooden skewers — soaked in water for 30 minutes Lemon-Fennel Dressing — recipe follows 2 lemons — halved and grilled Heat grill to high. Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a [...]

5 tablespoons butter 5 tablespoons minced raw spinach 2 tablespoons minced onion 3 tablespoons minced lettuce 2 tablespoons finely chopped celery 3 tablespoons fine, dry bread crumbs 14 teaspoon herb-blend for fish dash of pepper 1/2 teaspoon salt 3 tablespoon butter 36 sea scallops (about 2-21/2 pounds) Melt 5 tablespoons butter; add all remaining ingredients except scallops;mix well. Heat gently; do not let butter brown. Place scallops [...]

2 dozen scallops 2 tablespoons butter 2 tablespoons flour 1&1/2 cups milk 1/2 cup grated cheddar cheese Salt Pepper 2 cups hot mashed potato Chopped parsley or paprika Melt butter in saucepan. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils. Add scallops to sauce. Continue cooking for 5 minutes, stirring occasionally. Remove from heat and stir in half the cheese. [...]

2 pounds scallops 2 eggs, slightly beaten 1/2 cup flour 1 teaspoon salt Dash of paprika Wash scallops, drain and dry between folds of absorbent paper. Dip in egg, then in seasoned flour. Fry in hot deep fat for 2 to 3 minutes, or until golden brown; drain on unglazed paper. Serve with Tartar Sauce.

2 1/2 cups heavy cream 1/3 cup pure maple syrup 1 1/2 TB dijon mustard 1/2 teas nutmeg 1 1/2 lbs bay scallops 1 lb sliced, maple-cured bacon 2 TB freshly chopped chives or minced fresh parsley - Combine cream and maple syrup in saucepan. Bring just to a boil, then simmer until almost reduced by half. (about 15 to 20 minutes) - [...]

4 tablespoons butter 1 1/2 pounds bay scallops Black pepper, to taste 1 small bunch scallions, sliced 1/3 cup dry white wine 3 tablespoons fresh parsley, minced Lemon wedges In a large, heavy skillet heat butter and saute scallops seasoned with pepper very quickly until slightly browned, about 4 minutes. Remove scallops with a slotted spoon and put on a warmed serving dish. Saute [...]

2 pounds large sea scallops (about 16 scallops) Salt to taste 2 tablespoons cocoa powder 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 tablespoons olive oil Wash scallops extremely well to remove grit. Pat scallops dry, then lightly sprinkle with salt. In a small bowl, mix the dry ingredients together. Dredge each scallop in the cocoa [...]

1 pound of bay scallops (the little ones) 1 package of fresh spinach or 1 10 ounce package of frozen 2 fresh lemons, cut one into wedges, juice the other 4 - 6 tablespoons of butter salt and pepper. If using fresh spinach, wash, stem, and sauti until wilted, set aside. If using frozen spinach, cook and drain, then sauti to [...]

3/4 pound sea scallops 1 tablespoon flour salt and pepper to taste 2 tablespoons olive oil 1/4 cup dry white wine 2 tablespoons bottled clam juice 1 tablespoon minced shallot 1/3 cup fresh pink grapefruit juice 1/2 teaspoon grated pink grapefruit zest 1/2 teaspoon sugar 3 tablespoons cold unsalted butter, cut into bits 1 tablespoon thinly sliced scallion fresh pink grapefruit sections for garnish Pat the sea scallops [...]

2 Sticks butter, room temp 1 cup Fresh bread crumbs 6 cl Garlic, crushed 2 Tbsp Onion, minced 1/2 cup Parsley, chpd 1/4 cup White wine OR sherry Juice of 1/2 lemon Salt and pepper 2 Tbsp Oil 2 Tbsp Onion, diced 1 1/2 lb Fresh bay scallops 1/2 lb Mushrooms, sliced “Garlic, garlic, garlic describes the scallops served at the KHYC….crisp, buttery morsels…” Mix together butter, [...]

1/2 teaspoon whole fennel seeds 3/4 teaspoon dried thyme leaves 3/4 teaspoon dried oregano 3/4 teaspoon garlic powder 3/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 pound sea scallops, rinsed and patted dry Salt to taste Fresh lemon wedges In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak. With a mortar and pestle or [...]

3 Tbsp fresh lemon juice 1 Tbsp light brown sugar 2 tsp chili powder 1/2 tsp lemon zest 1/2tsp ground cumin 1/2 tsp table salt 1/4 tsp cayenne pepper 1lb scallops (sea scallops work best) Preheat broiler. Coat a large baking sheet with cooking spray. Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt, and cayenne in a small sauce pan. Set pan [...]

1 pound scallops Juice from 1 lemon 3/4 cup unsalted butter 1-2 garlic cloves very finely minced Fresh bread crumbs, toasted, about 1/2 cup 1 pound scallops rinsed under cold water to remove all of the sand Boil in fresh water until half cooked, about 2-3 minutes. Drain and place in a small oven proof casserole. Saute the garlic in the butter until [...]

3/4 lb. Scallops (Large, cut in half or quarters) 1/4 cup White Wine or Water 1/4 cup Fresh Mint, chopped 2 tsp. Vegetable or Olive Oil 1 Carrot, cut into julienne strips Salt and Black Pepper - to taste Mint Sprigs - for garnish Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside [...]

Sauce: 1/2 cup butter 1 chopped shallot 2 pounds chopped chanterelles 1/4 cup white port wine 1/4 cup chopped chives Melt the butter in a skillet, then add the shallots and mushrooms. Cook over medium low heat for approximately 10 minutes, or until soft. Add the port wine and chives. Keep this mixture over a low heat, stirring occasionally, while you cook the scallops. [...]

2 Tbsp. Olive oil 10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per pound) 1/4 cup Island Chimichurri Sauce (see recipe below) 2 Tbsp. of each Red, yellow and green bell pepper, 1/8″ dice (confetti) Fresh scallion-garlic-thyme angel hair pasta (see recipe below) Fresh ground black pepper and salt as needed Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme [...]

1/2 cup soft breadcrumbs 8 ounces angel hair pasta, uncooked 1 tablespoon plus 1 teaspoon olive oil, divided 1/2 cup chopped fresh parsley, divided 1 clove garlic, minced 1 teaspoon dried whole basil 1/2 teaspoon dried whole oregano 1 tablespoon all-purpose flour 1/4 teaspoon pepper 1 (8-ounce) bottle clam juice 1 pound fresh sea scallops, cut into 1/2-inch pieces Place breadcrumbs on a baking sheet. Bake [...]

1 pound fresh sea scallops 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 tablespoon water 2 teaspoons minced fresh parsley 1 teaspoon grated lemon rind 1/2 teaspoon freshly ground pepper 2 cloves garlic, minced Preparation time: 17 minutes Cooking time: 12 minutes Place scallops in a shallow 2-1/2-quart baking dish. Combine lemon juice and remaining ingredients; stir well. Pour over scallops; cover and [...]

1-1/2 pounds sea scallops 2 tablespoons plus 2 teaspoons all-purpose flour, divided 1 teaspoon vegetable oil 1 teaspoon margarine 1 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon ground cumin 3/4 cup 1% low-fat milk 2 tablespoons chopped fresh cilantro Fresh cilantro sprigs Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops. Heat oil in a [...]

3 tablespoons minced green onions 2 tablespoons bourbon 2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce 1 tablespoon Dijon mustard 1/4 teaspoon pepper 24 large sea scallops (about 1-1/2 pounds) 6 low-sodium bacon slices (4 ounces) Cooking spray Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally. Remove scallops from [...]

1 1/2 lbs. scallops 1/2 cup flour 2 Tbsp. oil 4 Tbsp. margarine 1 clove garlic, peeled and finely minced 2 Tbsp. fresh lemon juice 1/2 cup parsley, finely minced Salt and pepper, to taste 4 slices crisp toast Wash and dry the scallops. Roll in flour. Heat oil with margarine and garlic over medium heat. Add scallops. Stir-fry until firm, white and flecked with [...]

16 sea scallops 2 tablespoons Pernod 4 rosemary stems 1 tablespoon olive oil 8 tablespoons light sour cream salt and pepper Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel. Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem. Pour the olive [...]

24 large real scallops, cleaned12 slices of bacon, cut in halfSaltPepperGarlic PowderPreparation:1. Preheat broiler.2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.3. Wrap scallop with bacon strip and secure with toothpick.4. Sprinkle salt mixture on scallop.5. Place in broiler for 5−8 minutes.6. Serve.

Filled Pork Scallops. Flatten 2 pork scallops. Spread soft cheese over the pork scallops and scatter some raisins and chopped cashew nuts over it. Roll the pork scallops and secure them with a cocktail skewer. Cook them brown on both sides in hot butter. Lower the heat, add some water and cover the lid. Let the filled pork scallops simmer fot about 10 minutes. Potato-Cheese Rosti: Peel 4 potatoes and grate them. Mix with 1 egg, 2 teaspoons mustard and 50g grated cheese. Season it. Make ‘burger’ forms of the potato mix and cook them on both sides in hot butter until golden brown. Then the Potato-Cheese rosti is ready to serve. Enjoy! Share This Same TastePizza with Spinach and Red Onion Dutch Apple PieChicken Breast with Cheese, Mozzarella and MustardCauliflower PiePizza with Roasted Tomatoes and Cheese

I need to sneak in some Seafood and White before this summer is over. Last night I seared up some simple salt/pepper scallops and opened a 2005 Domaine Le Fruitiere Muscadet . The nose on this white was addictive, extremely fresh citrus, not overpowering. Taste was light citrus (not like sauv blanc) with a mineral/rocks/earth finish. My kind of white! I don’t give many whites 90 pts but for $9! 90 pts all the way. Recipe Link - Seared Scallops

I am thoroughly led by my senses when it comes to food, I can’t think of any other way to say it. We all are to some extent; some more than others. A smell, a scent, a taste or a visual of something, anything, is enough to send me dreamily into space; quietly craving whatever it was I happened to spot, smell or sample. I’m not picky, really. I can see a photo of ice cream and want a bowl of creamy goodness. I can smell a steak grilling and suddenly can taste it’s charred goodness right down to the juices. Tomato time in the summer makes me want BLT’s every day, and if I even take one whiff of popcorn, I am over the moon. Food is all about the senses anyway; we taste with our eyes, our noses and eventually yes, our tongues, but our bodies know what is happening to us before that first fork or spoon hits our lips. It’s sort of like the Pavlov theory. And everyone knows that sometimes all it takes is a tiny hint of their favorite, whether by the power of su

Sea scallops are usually larger and have more flavor than smaller Bay scallops. Ingredients 2 lb. scallops 2 Tbs. olive oil 1 Tbs. cornstarch 1/4 C. dry white wine Juice of 2 lemons 1 Tbs. lemon zest 1/2 tsp. dried dill 1/4 C. crisp cooked bacon, crumbled 1/4 C. fresh parsley, chopped Directions 1. Sauté scallops in olive oil for 5 - 10 minutes. 2. Combine cornstarch, [...]

I'm a big fan of shellfish, and sea scallops are tops--even their little shells are cute.This is an easy, quick recipe that will impress anyone lucky enough to be your dinner guest with this on the menu. Serve with a little side of rice and you're good to go.1 1/4 pound large sea scallops1 teaspoon canola oil1 1/2 teaspoons butter1 tablespoon all purpose flour1 cup fat free half and half2 tablespoons chopped fresh tarragonPat the scallops dry then sprinkle them with salt and pepper. Heat the oil in a heavy large skillet over high heat and add scallops and cook until brown on the bottom, about three minutes. Turn the scallops over and cook until they're opaque in the center, about one minute longer. Transfer scallops to a plate. Reduce the heat to medium and melt the butter in the same skillet. Add the flour; stir one minute and then gradually whisk in the half and half. Simmer until it is thick and smooth, stirring often, about three minutes. Stir in the tarragon and any jui

Ingredients1 (16 ounce) package farfalle (bow tie) pasta24 scallops, rinsed and drained3/4 cup olive oil1/4 cup lemon juice1 1/2 teaspoons dried minced garlic1 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons dried basil9 tablespoons whipped butterProcedureBring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other si

Ingredients1 (16 ounce) package farfalle (bow tie) pasta24 scallops, rinsed and drained3/4 cup olive oil1/4 cup lemon juice1 1/2 teaspoons dried minced garlic1 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons dried basil9 tablespoons whipped butter ProcedureBring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and

Tart Shell5 sheets (14x18-inch) phyllo (fillo), cut into thin strips1/4 cup clarified butter1/4 cup whole almonds, very finely chopped or ground*2/3 cup granulated sugardash saltdash pepperdash nutmegTopping24 jumbo scallops (1½ pounds)SaltPepper1 cup butter1 cup finely diced leeks, white part only2 cups bottled clam juice1 cup Sauterne wine or chicken broth2 cups heavy cream2 apples, peeled and very finely dicedApple slices; for garnishThin slices of tops from leeks; for garnish1 For tart, preheat oven to 350F. Butter baking sheet; set aside. In medium bowl, gently toss phyllo strips with clarified butter. Then, toss with almonds, sugar and seasonings. Turn onto prepared baking sheet. Pat and shape into circle, about 8 to 9 inches in diameter. Bake at 350F until golden and crisp, about 12 to 15 minutes. Cool to room temperature.2 Sear scallops in very hot, dry frypan, about 2 minutes. Season to taste with salt and pepper. Remove to heatproof container and keep warm. Melt butter in sa

News:09-03-2007:neo shred lesson27-04-2006:lesson: Free Guitar Lesson from Shred Academylesson: harmonic minor pedal tones Background:Dean Cascione started playing guitar at the age of 10. Dean plays rock, blues, classical and neoclassical guitar. Some of his influences inlcudeJoe Stump, Michael Angelo Batio, Yngwie Malmsteen, Jimi Hendrix and Randy Rhoades. Dean is also an expert luthier who has mastered the art of handcrafting fine scalloped neck guitars in which he plays exclusively. Check out http://www.dccustomguitars.com and this awesome double neck Dean’s recent projects include his solo Neoclassical debut release (March 07 – Guitar Chop Shop), Shred Academy Instructional DVD (coming soon), and various studio session work. Dean is also the guitarist for the New Age Techno Metal Band TRANCETEK. For more details, check out his Shred Academy web bio. Also check out the videos:An afternoon with Joe Stump (wmv), barroco (mpg) and Rat Race (mpg)

I love to eat Broccoli! So does my girl. I add broccoli in her porridge and she loves it. Ingredients: Broccoli, cut into florets 4-5 Dried scallops, soaked in hot water for ½ hour ½ pack Enokitake 200ml stock or water 1 tablespoon oyster sauce ½ tablespoon Chinese wine ½ tablespoon light soy sauce 1 egg white Cornflour mixture (2 teaspoon cornflour with 2 teaspoon water) How it's done: Blanch broccoli florets.Remove accordingly to how cooked you want the broccoli to be. For me, 8 mins. Place broccoli in a dish. In a saucepan, combine dried scallop, enokitake, oyster sauce, Chinese wine, soy sauce and stock. When it starts to boil, reduce heat and simmer for 10 mins. Thicken the sauce with the cornflour mixture. Turn off the fire and slowly stir in the egg white. Pour the sauce over the broccoli and serve. I have over-cooked the sauce and the enokitake turned to dark. Forgotten to look at the time. Sigh! Although the colour is not as pleasing, it taste as good though. If you have