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Rinse and pat dry the scallops. In a small bowl combine the olive oil, basil, salt, pepper, honey and lemon juice. Place the scallops in a large plastic resealable bag or bowl and add the basil mixture. . Toss to coat and marinate in the refrigerator up to 45 minutes.
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In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 minutes.
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Grilled Sea Scallops with Raspberry Thyme Butter Sauce 1/2 cup fresh raspberries plus additional raspberries, as garnish 2 tablespoons fresh thyme leaves plus additional sprigs, as garnish 1 cup medium-dry white wine 1/2 teaspoon granulated sugar 2 cups apple, cherry, or peach wood chips 2
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Instructions For the marinade, whisk the all wet and dry ingredients until blended, add green onions. Place scallops in a large plastic storage bag, pour marinade over the scallops. Put in refrigerator for 4 hours. Remove scallops from plastic bag and place on paper towels to dry off the marinade
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Instructions In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 minutes. Prepare a medium barbecue fire. Oil the grill rack or coat with a stick vegetable spray.
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... the side at the table. Recipe by: The BarBeQue Man Converted by MM_Buster v2.0l ...
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Sea Scallops Recipes