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If there are any tough white strips along the short edge of the scallops, remove them and combine the trimmings with the stock and bring to a simmer. Combine the wine and saffron threads in a small bowl and let stand in a warm place. Set the scallops aside on a plate at room temperature. Heat the
www.sallys-place.com

Sprinkle each scallop with the herb mixture, salt and pepper. In a heavy bottomed saute pan heat just enough oil to generously coat the bottom of the pan. Heat the oil carefully so that it is not smoking but hot enough to "look alive". Add the scallops in a single layer and cook 1-2
dorothymcnett.com

These tender, juicy, natural sea scallops have no equal in their category. Their luscious and delicate succulence is accentuated with our light dusting of crispy breadcrumbs which serve up with a golden radiance. Freshly harvested scallops, never previously frozen are chosen for this premium
www.seaharvest.com

Gently stir scallops with oil, soy sauce, wine, egg whites and ginger. MArinate for 1 hour. ... Rate this recipe ...
freegroups.net

prep: 15 minutes . cook: 17 minutes 1/3 cup fat-free, less-sodium chicken broth 1/4 cup fat-free half-and-half 1 1/2 teaspoons fresh lemon juice 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/4 pounds sea scallops 4 teaspoons all-purpose flour Cooking spray 2 teaspoons olive
www.massrecipes.com
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Recipe for Sea Scallops