Search Results (305 found)
www.allrecipes.com
Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
www.delish.com
In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
www.simplyrecipes.com
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
cooking.nytimes.com
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Get Seared Scallops with Caper, Shiitake and Green Onion Relish Recipe from Food Network
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Get Pan Seared Scallops with Crab Salad and Carrot Puree Recipe from Food Network
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Get Pan Seared Scallops with Sesame Sauce and Cellophane Noodles Recipe from Food Network