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BAY SCALLOPS MONTEREY Yield: 4 Servings 1 lb Fresh bay scallops Vegetable cooking spray 1 tb Unsalted margarine 2 tb All-purpose flour 3/4 c Skim milk 1/3 c (1 1/3 oz.) shredded Reduced-fat Monterey -Jack cheese 2 ts Parmesan cheese; grated 1 Jalapeno pepper; seeded -and chopped Place scallops in a
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3 cups fresh, cleaned basil leaves 2 cups fresh cleaned flat-leaf parsley 3 cups chopped walnuts 1 cup grated Parmesan 3 cups extra virgin olive oil, plus 3 tablespoons 1 pound bay scallops 2 cups sliced mushrooms 1 cup sliced zucchini Kosher salt 8 ounces linguine Combine the basil, parsley,
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1/2 pound Fresh bay scallops 1/4 cup Flour 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/4 cup Milk 1/4 cup Butter 1 1/2 tablespoons Bread crumbs|1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add
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Rinse the scallops with cold water and pat dry. Sprinkle lightly with the paprika. Heat the oil and butter in a large nonstick skillet over medium-high heat for about 1 minute. Add the scallops to the skillet, a few at a time to avoid crowding, and cook for 1 minute per side, or until golden brown
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Instructions Saute onion, green pepper and garlic in olive oil until onion is soft and translucent. Add tomatoes and black pepper; simmer for 12 to 15 minutes. Pour into lightly greased baking dish and set aside. Saute scallops in butter or margarine, stirring often. Add wine and lemon juice; simmer
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----------------------FAVORITE RESTAURANTS, BON A------------------------- 2 sticks butter, room temp 1 c fresh breadcrumbs 6 cl garlic, crushed 2 tb onion, minced 1/2 c parsley, chpd 1/4 c white wine or sherry 1/2 lemon, juiced 1 salt and pepper 2 tb oil 2 tb onion, diced 1 1/2 lb fresh bay
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Bay Scallops Recipe