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In nonstick skillet over medium heat, cook scallions and parsley in butter. Add scallops and mushrooms and cook until the scallops turn opaque, this should only take a couple of minutes. Remove scallops from pan. Add broth, and hot sauce. Mix milk and cream together in a small bowl. Beat yolks into
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Saute scallops and onions in 2 tablespoons butter. Remove from pan and saute mushrooms. Place scallops and mushrooms in scallop shells, keep warm. Make sauce from first 5 ingredients. Add sherry and pour over scallops. Sprinkle with Parmesan cheese, brown under broiler. Hot mashed potatoes can be
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Instructions "...For those who love a harmony of softly blended flavors with the faint suggestion of seafood..." Melt 2 tablespoons of the butter in a skill over medium heat. Add the onions, green onions and garlic. Cook, stirring often, for about 5 minutes, or until the onions are tender
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Title: Scallops st.jacques, a la provencal Categories: Seafood, Ceideburg 2 Yield: 4 Servings 6 tb Butter 1/4 c Finely chopped yellow onion 2 tb Finely chopped green onion 2 ts Finely chopped garlic 1 c Flour Salt and pepper 1 1/2 lb Scallops, cut into 1/4-inch -slices 2/3 c Dry white wine 1/4 ts
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Scallops Coquille St. Jacques Posted by jerseyjan 7/21/01 6:28:52 pm At a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results. 1 pound sea scallops 1 cup white wine 3/4 cup water 1 tablespoon lemon juice 1 bay leaf 1
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Scallops Coquille St. Jacques recipe Posted by jerseyjan at recipegoldmine.com 7/21/01 6:28:52 pm At a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results. 1 pound sea scallops 1 cup white wine 3/4 cup water 1
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Recipe for Scallops St Jacques