Whole Bay Scallops
Don Ford
I will take a few days off in a area that has an abundance of bay
scallops just waiting to be picked; the scallops are great but small.
Does anyone have any experience or recipes using the whole scallops
and not just the muscle meat?
Frenchy
"Don Ford" <dond...@yahoo.com> wrote in message
news:v5blhuoqnth2mftip...@4ax.com...
:
: I will take a few days off in a area that has an abundance of bay
: scallops just waiting to be picked; the scallops are great but small.
: Does anyone have any experience or recipes using the whole scallops
: and not just the muscle meat?
Never do understand why so many people throw away that beautiful Pink
Roe!
When opening the shell, remove the brown thin skin and take the white
meaty foot with the roe attached.
They actually taste great just raw!
The unopened shells on the BBQ make a nice treat, with a few beers and
wine. Heat until they JUST open.
Small amount of salted butter melted in a pan and sauté the scallops for
a few minutes only, a splash of white wine and lemon juice and serve on
a small bed of rice
Frenchy
LIMEYNO1
MMMMM----- Meal-Master Recipe
Title: Bacon Wrapped Scallops
Categories: Seafoods
Yield: 15
1 lb Sea scallops
Lemon/pepper seasoning
1/4 c Margerine
1 lb Sliced bacon
Preheat broiler, dip scallops in melted margerine. Sprinkle both
sides of scallops with lemon pepper. Wrap scallop with 1/2 slice
of bacon. Fasten with toothpick. Broil, turning once for 5-7 min
or until bacon is crisp.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Bacon/Scallops
Categories: Seafoods
Yield: 1
Buy GOOD QUALITY bacon. Large scallops. Wine.
Cut scallops in half. Wrap each half scallop in a one-half slice
(cut crosswise) bacon. Secure with toothpick Soak in little white
wine for several minutes. Drain. Broil these in pan in over for
about 12 min til bacon cooked. These are MARVELOUS!
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Baked Bay Scallops
Categories: Seafoods
Yield: 4
MMMMM------------------- FAVORITE RESTAURANTS, BON A ---------------------
2 Sticks butter, room temp
1 c Fresh bread crumbs
6 cl Garlic, crushed
2 tb Onion, minced
1/2 c Parsley, chpd
1/4 c White wine OR sherry
Juice of 1/2 lemon
Salt and pepper
2 tb Oil
2 tb Onion, diced
1 1/2 lb Fresh bay scallops
1/2 lb Mushrooms, sliced
Kingston Harbour Yacht Club, Mt. Prospect, IL ** "Garlic, garlic,
garlic describes the scallops served at the KHYC....crisp,
buttery morsels..." Mix together butter, breadcrumbs, garlic,
minced onion, parsley, wine, lemon juice, and salt and pepper to
taste. Form into roll and wrap with waxed paper. Chill until
firm, at least 1 hr. Preheat oven 450 F. Grease shallow baking
dish. Heat oil in lg skillet over med heat until haze forms. Add
diced onion and saute until soft but not browned. Add scallops
and mushrooms and salt and pepper to taste and saute briefly.
Drain off liquid. Arrange scallop mixture in prepared dish. Slice
garlic butter and arrange evenly over scallops. Bake until butter
is hot and bubbly, 5-10 mins. Serve immediately.
Scallops can also be broiled. Place about 3" from heat and broil
until bubbly, 3-5 mins. Source: Fav Rest Rs, Bon A
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Baked Scallops & Leeks
Categories: Seafoods
Yield: 8
14 Thin, young leeks
Boiling water
3 lb Scallops
8 oz Butter
1/2 Cuo finely chopped shallots
1/2 c Fresh bread crumbs
Method: Clean leeks, leaving them whole. Tie together and plunge
into boiling water. Cook 5 minutes, or until just tender. Drain
and rinse in cold running water; drain well and pat dry. Cut into
1.2" rounds.
Trim scallops. If they are large (sea scallops), cut into 1/2"
pieces. Wash and throughly dry.
Grease 8 shells or small au gratin dishes. Devide scallops and
leeks evenly amoung dishes. Melt butter. Add shallots and saute
about 3 minutes; pour over scallops and leeks. Sprinkle with
crumbs. Bake at 400 degrees F for 15 minutes, then broil breifly
to brown crumbs.
Published by Orlando Sentinel 08\31\95 Posted by Jim Anderson
From: Date:
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Barbecued Scallops With Lime Butter
Categories: Seafoods
Yield: 1
1 Head Fennel
Grated rind and juice of
One lime
12 lg Scallops
1 Egg yolk
6 tb Melted butter
Oil for brushing
MMMMM---------------------------- TO SERVE -------------------------------
1 Lime; cut in wedges
Trim off the feathery fennel leaves, chop and reserve. Slice the
rest of the fennel lengthways into thin wedges. Toss the scallops
in half the lime juice and rind, then season well. Whisk the egg
yolk with the remaining lime juice and rind until pale and smooth.
Gradually whisk in the melted butter and continue whisking until
thick and smooth. Stir in the fennel leaves and season. Brush the
fennel wedges with oil and cook on a hot barbecue (or under a hot
grill) for 3-4 minutes, turning once.
Add the scallops and cook a further 3-4 minutes, turning once.
Serve with the lime and fennel butter and lime wedges.
(This sauce contains raw egg which should be avoided by the very
old, the very young and pregnant women.)
Recipe from http://www.scotlandslarder.com/leiper/recipes.html
Found by Kitpath/MC 12/98 J Pellegrino
Recipe by: Andrew Leiper & Sons Fish Merchant
Posted to MC-Recipe Digest V1 #46 by JPellegrino
<gig...@ix.netcom.com> on Dec 27, 1998, converted by MM_Buster
v2.0j.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Bay Scallops Monterey
Categories: Seafoods
Yield: 4
MMMMM------------------- DEIDRE-ANNE PENROD--FGGT98B ---------------------
1 lb Fresh bay scallops
Vegetable cooking spray
1 Tabsp unsalted margarine
2 Tabsp all-purpose flour
3/4 c Skim milk
1/3 c (1-1/3-oz) shredded
Reduced-fat Monterey Jack
Cheese
2 ts Grated parmesan cheese
1 Jalapeno pepper; seeded and
Chopped
ONE OF JIM'S FAVORITE WAYS WITH SCALLOPS Place scallops in a
vegetable steamer over boiling water. Cover and steam 3 to 5
minutes. Transfer scallops to 4 individual baking dishes coated
with cooking spray; set aside. Melt margatine in saucepan over
low heat; add flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add milk; cook over medium heat,
stirring constantly until mixture is thickened and bubbly. Stir
in shredded cheese. Pour cheese sauce over scallops. Sprinkle
with Parmesan cheese and jalapeno. Broil scallops 5-1/2 inches
from heat until lightly browned. YIELD: 4 servings (157 calories
per serving) PROTEIN 18.2/ FAT 6.0/ CARBOHYDRATE 7.1/ CHOLESTEROL
34/ IRON 0.4/ SODIUM 220/ CALCIUM 88 Source: Cooking Lite, 1991
From the Cookbook Files of: Deidre-Anne Penrod, FGGT98B on
Prodigy, J.PENROD3 on GEnie
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Bay Scallops With Lemon & Dill
Categories: Seafoods
Yield: 4
2 tb Unsalted Oleo (1/4
Stick)
1 1/2 lb Bay Scallop
2/3 c Dry Vermouth
1 tb Lemon Juice
1/2 ts Finely Grated Lemon Peel
1/4 c Chopped Fresh Dill OR
1/2 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
Coat Heavy Large Skillet Generously With Nonstick Vegetable
Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir
Until Almostopaque, About 2 Min. Transfer To A Bowl Using A
Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet
& Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any
Juices Exuded By The Scallops & Boil Until Reduced To Glaze.
Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in
Dill & Pepper. Serve Immediately.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Bayswater Brasserie Seared Sea Scallops In Lime Broth
Categories: Seafoods
Yield: 4
Stephen Ceideburg
12 lg Jerusalem Artichokes
Olive oil
12 cl Shallots
20 Scallops
4 Kaffir Lime Leaves
8 Wing Beans
600 ml Fish Stock
3 Limes, Juice Only
2 tb Fish Sauce
Pepper to taste
True shallots (echalotes) are gradually becoming more widely
available. They look rather like a large, loose head of garlic
with glossy red-brown skin.
Clean and peel 12 large Jerusalem artichokes. Put a little olive
oil in a roasting pan, add the artichokes and roast in a medium
oven until golden, a little caramelized and cooked through -
about 20 minutes. Peel and slice 12 cloves of true shallots.
Brush 28 scallops lightly with oil on both sides. Have ready 4
kaffir lime leaves (or substitute zest from the limes). Wash 8
wing beans (or substitute 4 very small bok choys about 10 cms
tall - halve them lengthwise) and blanch in boiling water.
Put the blanched vegetables in 4 large bowls (pasta bowls or
similar), together with the whole roasted artichokes, and scatter
the sliced shallots over the top. Meanwhile, in a saucepan com-
bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to
taste (about 2 tablespoons) and pepper to taste and bring to the
boil.
Heat an iron grill or heavy frying pan to a very high heat. Do
not grease. Throw in the oiled scallops and sear them very
quickly on both sides, so that they take colour on the outside
but are barely warm inside. Divide the scallops between the soup
bowls, top with the lime leaves and pour in the broth. Serve.
From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Black Pepper Crusted Scallops W/Crab Meat & Fiddlehead Fe
Categories: Seafoods
Yield: 4
6 tb Olive oil
1/4 c Chipped onions
3 md Red peppers, roasted,
Peeled
Seeded and diced
2 ts Chopped garlic
Salt & fresh black pepper
2 c Chicken stock
1/4 c Small diced red onions
2 tb Small diced red bell
Peppers
2 tb Small diced yellow bell
Peppers
1/4 lb Fiddlehead ferns, blanched
1/2 lb Crabmeat, picked over for
Cartilege
12 Sea scallops
1 tb Finely chopped fresh
Parsley
Leaves
1/2 c Coarse black pepper
In a saucepan, heat 2 tablespoons of the oil. When the oil is
hot, add the onions. Season with salt and pepper. Saute for 1
minute. Add the peppers and garlic. Season with salt and pepper.
Saute for 1 minute. Add the stock and bring to a boil. Reduce the
heat to a simmer and cook for 6 minutes. Remove from the heat.
Using a hand-held blender or food processor, puree until smooth.
Season with salt and pepper. Set aside and keep warm. In a large
saute pan, heat 2 tablespoons of the oil. When the oil is hot,
add the onions and peppers. Season with salt and pepper. Saute
for 1 minute. Add the fiddlehead ferns and saute for 1 minute.
Remove from the heat and turn into a mixing bowl. Add the
crabmeat and parsley. Season with salt and pepper. Mix
thoroughly. Season the scallops with salt. Crust each scallop,
both sides, with the black pepper. In a large saute pan, heat the
remaining oil. When the oil is hot, add the scallops, and sear
for 2 minutes on each side. Remove from the heat. To serve, spoon
a the sauce in the center of each plate. Mound the relish in the
center of the sauce. Arrange three scallops around the relish on
each plate.
Yield: 4 servings
SOURCE: Emeril LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW #EMIB33 - EMERIL LITE
Format by Dave Drum - 12 December 98 FROM: Uncle Dirty Dave's
Kitchen From: Dave Drum Date: 20 Dec 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Broiled Scallops
Categories: Seafoods
Yield: 2
1 lb Scallops
Salt to taste
Pepper to taste
ds Paprika
Butter
Lemon wedges
Parsley sprigs
Tartare Sauce
Place scallops in shallow pan or pie plate. Sprinkle with salt,
pepper, and paprika, then dot with butter.
Broil 3 inches from heat for 6 to 9 minutes or until scallops are
very delicately browned, spooning pan drippings over scallops
several times. To serve, garnish with lemon wedges and sprigs of
parsley; pass Tartare Sauce. Makes 2 or 3 servings.
Source: Better Homes & Gardens, Recipes from Famous Places - New
Engalnd and Northeast: Old Original Bookbinder's, Philadelphia, PA
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Broiled Scallops [pennsylvania]> Old Original Bookbinder'
Categories: Seafoods
Yield: 2
1 lb Scallops
Salt to taste
Pepper to taste
ds Paprika
Butter
Lemon wedges
Parsley sprigs
Tartar Sauce
Place scallops in shallow pan or pie plate. Sprinkle with salt,
pepper, and paprika, then dot with butter.
Broil 3 inches from heat for 6 to 9 minutes or until scallops are
very delicately browned, spooning pan drippings over scallops
several times. To serve, garnish with lemon wedges and sprigs of
parsley; pass Tartar Sauce. Makes 2 or 3 servings.
Source: Better Homes & Gardens, Recipes from Famous Places - New
England and Northeast: Old Original Bookbinder's, Philadelphia,
PA From: Dorothy Flatman Date: 09 Aug 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Campbell Soup - Scallops Parisienne
Categories: Seafoods
Yield: 4
1 lb Fresh scallops
1/2 c Sliced mushrooms
2 tb Chopped onion
2 tb Butter
1 cn Cheddar cheese soup
2 ts Lemon juice
ds Pepper
ds Crushed thyme leaves
ds Ground marjoram
2 tb Buttered bread crumbs
Paprika
In saucepan, cook scallops in water over low heat for 10 minutes,
drain well. Divide among four individual baking dishes.
Meanwhile, in saucepan, brown mushrooms and cook onion in butter
until tender. Add soup, lemon juice and seasonings; pour over
scallops. Top with crumbs, sprinkle with paprika; Bake at 350
degrees for 30 minutes or until hot.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Cape Cod Bay Scallops - Information
Categories: Seafoods
Yield: 1
Information only
Cape Cod Bay scallops are found in local inlets and bays off Cape
Cod, in waters ranging from 4 to 40 feet deep. When mature enough
to go to market, their fluted shells will be nearly 3 inches
round. Several vary-colored rings arc through the middle of the
shells. These are growth rings. The scallop grows in spurts,
marking its lifespan in monthly ripples, much as trees do on an
annual basis.
What part is edible? Many Europeans eat the entire scallop. But
here, on the other side of the Atlantic, the waste (called
"gurry") is thrown to the cats and is said to make their ears
fall off. The edible part of a bay scallop is the tiny muscle
which holds the shells together. Called an "eye", it weighs in at
1/6th to total scallop's weight. So a bushel of scallops yields
only 6 to 8 pounds of meat. That's the reason the prices make you
gulp - but make sure you nibble when you get to the eating.
The entire Eastern seaboard plays host to some type of bay
scallop. Southerners are called "calicos" and don't possess the
sweet briny bite of the northerners. Most Cape Cod towns have
scallop beds, but because of the mollusk's mobility (they swim by
opening and closing their shells with a snap) they cross town
lines without conscience. Where they'll be bedded when the season
opens is anybody's guess. Chatham currently reigns as the most
popular Cape scalloping town. Everything that will float is
usually transformed into a scallop boat before Chatham's scallop
season opens on November 1st. Long before sunup on opening day,
hundreds of skiffs, scows, and runabouts line the shores. At the
first crack of dawn, the hopeful shellfishermen push off from the
sands in a reverse beachhead. The annual gold rush is on.
October through March is traditionally scallop season. Some towns
hold back on their season until November, if authorities (usually
not shellfishermen) feel the scallops need more growth. While the
scallop can be gathered until March, the beds fish out long
before that date if it's a bad year. Adult scallops spawn at the
end of summer, relying on the temperature and salinity of the
water for their cue. The eggs freefloat for a few days and then
sink to the bottom where they attach themselves to eelgrass or
old shells. Here they quickly resemble their parents, even though
barely Ź-inch long. In a few weeks they will have grown large
enough to control their own travels, so they detach themselves
from their first home and follow the plankton upon which they
feed. This is next year's scallop crop, for their natural
lifespan is between 18 to 24 months.
Family permit holders gather scallops with a large rake in
shallow waters and work from a boat in deep water by using a net
on a long pole to scoop them from the bottom. Commercial
scallopers drag for the shellfish with a rig that has a chain
bottom topped with a net. This heavy work is done by hand with
one or two people per boat. An empty drag weighs about 35 pounds;
full, the weight doubles or triples. The haul is emptied into an
open-ended box that runs across the middle of the boats' width
and the catch is culled (separated from the tangle of old shells,
rocks, and various other marine stuff that comes up with the
net.) Then, the scallops are bagged for market. From there on,
there's just two last words: Shuck it!
Lee W. Baldwin, in The Cape Cod Seafood Cookbook (1990) MM by
Dave Sacerdote
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Cape Cod Scallops - Tips
Categories: Seafoods
Yield: 1
Information Only
Since the only part of the scallop that is eaten is the muscle
that holds the shells together, these little babies are worth
their weight in gold - particularly the succulent bay scallop.
So, use bay scallops in simple recipes and fully enjoy their
delicate sweet flavor. For casseroles and dishes that contain
more than 3 or 4 other ingredients, don't waste the bays; use sea
scallops, cut into quarters, Icelandic, or southern scallops
instead.
One of the best and simplest ways to prepare fresh bay scallops:
Sautee a pound of them for 2 or 3 minutes in a chunk of butter,
shaking the pan to coat and cook all sides, and eat immediately.
The Cape Cod Seafood Cookbook (1990) MM by Dave Sacerdote
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Caramelized Diver Scallops
Categories: Seafoods
Yield: 4
2 tb Olive oil, in all
1 c Fresh corn kernels
1/3 c Finely chopped onions
1 ts Minced garlic
1/4 c Small diced red peppers
1 Head frisee
2 tb Chopped parsley
1/4 c Water
12 Diver scallops, removed
From
The shell, (use very large
Scallops if divers
Are not available
Salt and pepper
1 c Sugar (in a pie tin)
1 c Pureed truffle cream of
Corn
Hot (cook 1 cup of fresh
Corn down with
Cream, salt and pepper,
Puree and finish with
Truffle oil)
1 Black truffle
3 Long chives
2 tb Chopped chives
Essence
In a saute pan, heat the olive oil. When the oil is hot, saute
the corn, onions, garlic, and peppers for 3 minutes. Season with
salt and pepper. Add the frisee, parsley and water.
Cook to wilt the frisee, about 2 minutes. Remove from the heat.
Season the scallops with salt and pepper. Dredge the scallops in
the sugar. In a saute pan, heat the remaining 1 tablespoon of
olive oil. When the pan is smoking hot, caramelize the scallops
for 2-3 minutes on each side. Remove from the heat. Spoon the
sauce on the bottom of the plate. Mound the salad in the center
of the sauce. Arrange the scallops around the salad. Garnish with
shaved Truffle, long chives, chopped chives and Essence.
Yields: 4 appetizer servings
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE2330
Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov
98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Citrus Scallops Pressure Cooker
Categories: Seafoods
Yield: 1
1/2 c Dry white wine
8 oz Sea scallops
1 tb Grated lemon rind
1 tb Grated orange rind
2 ts Orange-flavored liqueur
1 ts Conrstarch
1 ts Margarine
1/4 ts Sugar
Salt
Toasted sesame seeds
serves 4 Grease cooking rack. Place rack and wine in 4- or
6-quart pressure cooker. Place scallops on rack. Sprinkle
scallops with 1 teaspoon each of the lemon and orange rinds.
Close cover securely. Place regulator on vent pipe. Cook 1 minute
at 15 pounds pressure with regulator rocking slowly. Cool cooker
at once. Remove scallops and keep warm. Remove rack. Mix liqueur
and cornstarch. Stir into wine in pressure cooker. Cook and stir
until sauce boils and thickens. Stir in margarine, sugar and
remaining 2 teaspoons each lemon and orange rinds. Season to
taste with slt. Spoon sauce over scallops. Sprinkle with sesame
seeds.
Recipe by: The Official Presto Pressure Cooker Cookbook, cpyrt
1996
Posted to MC-Recipe Digest V1 #001 by Addicts
<add...@winternet.com> on 1999, , converted by MM_Buster v2.0j.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Citrus Shrimp & Scallops
Categories: Seafoods
Yield: 4
1/2 lb Scallops
1 ts Orange peel; finely
Shredded
1/2 c Orange juice
2 tb Soy sauce
1 ts Gingerroot; grated
1 cl Garlic; minced
1/4 ts Ground red pepper
Fresh or frozen pea pods
Orange; cut in 8 wedges
12 lg Shrimp; peeled
Halve any large scallops. Place scallops and shrimp in a plastic
bag set in a deep bowl. For marinade, combine orange peel, orange
juice, soy sauce, gingerroot, garlic, and red pepper. Pour over
seafood. Seal bag. Marinate in the refrigerator 30 minutes.
Drain, reserving marinade.
If using fresh pea pods, cook in boiling water about 2 minutes;
drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around
each shrimp. Thread pea pods and shrimp onto four 10-12" skewers
alternately with scallops and orange wedges. Grill kebabs on an
uncovered grill directly over medium-hot coals for 5 minutes.
Turn and brush with marinade. Grill 5-7 minutes more or till
shrimp turn pink and scallops are opaque. Brush occasionally with
marinade. Broiler Directions: Place kebabs on the unheated rack
of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and
broil 4-6 minutes more or till shrimp turn pink and scallops are
opaque. Brush occasionally with marinade.
******************************************************* *** Per
serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat,
105 mg cholesterol, 305 mg sodium, 380 mg potassium.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Country-Fried Scallops
Categories: Seafoods
Yield: 4
1/2 lb Scallop meat, fresh or
Frozen
2 tb Lemon juice
2/3 c White wine
2 tb Cognac
2 tb Cooking oil
125 g Flour
1 lg Egg
Salt and pepper
1. In a pot, mix together white wine, cognac, lemon juice,
cooking oil, salt and pepper (according to taste). Bring to a
boil, then set aside to cool. 2. Marinate scallops in the liquid
mixture for about 2 hours. 3. Separate the egg yolk and egg
white. 4. In a bowl, mix together the flour, egg yolk, and about
3/4 of the liquid used to marinate the scallops. Set the batter
aside and leave for about half an hour. 5. Beat egg white until
stiff, then add to the batter. Mix well. 6. Dip the scallops in
the batter, and deep fry in high heat until golden brown and
cooked. Remove and drain on paper towels. 7. Garnish with parsley
if desired. From: Recipe Center <in...@recipecenter.Date: Tuesday,
June 01, 1999 5:26 Am MM by Helen Peagram
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Crabmeat Crusted Diver Scallops W/Chorizo Potato Salad
Categories: Seafoods
Yield: 4
1 tb Oil
1/2 lb Chorizo
1/2 c Minced onions
2 c Small diced Idaho potatoes
Peeled
1 tb Chopped garlic
2 tb Chopped green onions,
Green part only
12 lg Diver scallops, shucked and
Cleaned
Salt & fresh black pepper
24 Ritz Crackers
4 tb Butter, melted
1/2 lb Crabmeat, picked over for
Cartilage
1 tb Finely chopped fresh
Parsley leaves
1 c Fried parsley sprigs
Preheat the oven to 400 degrees F. In a large saute pan, heat the
oil. Add the sausage and brown for 2 to 3 minutes. Add the
onions. Continue to cook for 1 minute. Add the potatoes. Season
with salt and pepper. Saute for 3 to 4 minutes. Remove from the
heat and stir in the garlic and green onions. Set aside and keep
warm. Season the scallops with salt and pepper. Place the
scallops in an large oven-proof oval ramekin, all of the scallops
should touch each other. In a mixing bowl, crush the crackers.
Stir in the butter. Mix well. Season the crust with salt and
pepper. Stir in the parsley and crab meat. Mix well. Season the
crust with salt and pepper. Spread the crust evenly over the
scallops. Place in the oven and cook for 8 to 10 minutes, or
until the crust is golden brown. Remove from the oven. To serve,
mound the potato salad in the center of four plates. Arrange
three scallops around the salad. Garnish with fried parsley and
serve.
Yield: 4 servings
Recipe Courtesy Emeril Lagasse-Copyright 1998
SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW #EMIB37 - MOTHER'S DAY Format by Dave Drum - 23 October 98
From: Dave Drum Date: 12 Nov 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Crabmeat Crusted Diver Scallops W/Warm Chorizo Potato Sal
Categories: Seafoods
Yield: 4
1 tb Oil
1/2 lb Chorizo
1/2 c Minced onions
2 c Small diced Idaho potatoes,
Peeled
1 tb Chopped garlic
2 tb Chopped green onions,
Green
Part only
12 lg Diver scallops, shucked and
Cleaned
Salt & fresh black pepper
24 Ritz Crackers
4 tb Butter, melted
1/2 lb Crabmeat, picked over for
Cartilage
1 tb Finely chopped fresh
Parsley
Leaves
1 c Fried parsley sprigs
Preheat the oven to 400 degrees F. In a large saute pan, heat the
oil. Add the sausage and brown for 2 to 3 minutes. Add the
onions. Continue to cook for 1 minute. Add the potatoes. Season
with salt and pepper. Saute for 3 to 4 minutes. Remove from the
heat and stir in the garlic and green onions. Set aside and keep
warm. Season the scallops with salt and pepper. Place the
scallops in an large oven-proof oval ramekin, all of the scallops
should touch each other. In a mixing bowl, crush the crackers.
Stir in the butter. Mix well. Season the crust with salt and
pepper. Stir in the parsley and crab meat. Mix well. Season the
crust with salt and pepper. Spread the crust evenly over the
scallops. Place in the oven and cook for 8 to 10 minutes, or
until the crust is golden brown. Remove from the oven. To serve,
mound the potato salad in the center of four plates. Arrange
three scallops around the salad. Garnish with fried parsley and
serve.
Yield: 4 servings
SOURCE: Emeril LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW #EMIB37 - MOTHER'S DAY
Format by Dave Drum - 12 December 98 FROM: Uncle Dirty Dave's
Kitchen From: Dave Drum Date: 20 Dec 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Fettuccine With Scallops And Peas
Categories: Seafoods
Yield: 6
2 c Fresh peas (or 10-oz pkg
Fro
En)
3/4 lb Fettuccine
1 1/4 lb Sea scallops, rinsed,
Patted ry
2 tb Unsalted butter, cut
Into bi s
Saffron butter sauce (see
R cipe)
In a saucepan of boiling salted water, cook peas for 3-5 minutes
(fresh may take slightly longer.) or until they are just tender.
Drain well. In a kettle of boiling salted water, cook the pasta
until it is al dente, drain, and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water,
season them with salt and pepper and steam them, covered, for 2-3
minutes, or until they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste.
Heat the mixture through, over low heat, tossing it well. Add the
scallops and the saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: French-Fried Scallops***Fggt98b
Categories: Seafoods
Yield: 4
1 lb Fresh or thawed
Frozen sea scallops
1/2 c Oil-free italian
Dressing
1/3 c Fine dry whole-wheat
Bread crumbs
1/3 c Grated parmesan cheese
1/2 ts Paprika
Lemon wedges
Parsley sprigs
Rinse scallops; pat very dry with paper towels. Pour dressing
into a shallow bowl. In a pie plate, combine bread crumbs, cheese
and paprika. Dip scallops in dressing; roll in crumb mixture to
coat well. Arrange scallops, in a circle, on a microwave-safe
plate. Microwave on 100% power (HIGH) 2 minutes. Rearrange,
moving outside pieces to center of dish. Microwave on 100% power
(HIGH) 1 to 2 minutes more or JUST until scallops are firm (test
with knife). Garnish with lemon wedges and parsley sprigs. YIELD:
4 servings (152 calories per serving) Carb 9.7 g/ Protein 19 g/
Fat 3.5 g SOURCE: Light & Healthy Microwave Cooking
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Grilled Asian Sea Scallops
Categories: Seafoods
Yield: 4
2 lb Sea scallops; rinsed and
Dried
1/4 c Apple cider
1/4 c Light soy sauce
1/4 c Balsamic vinegar
1/2 oz Sesame oil
2 Stalks scallion; chopped
Fine
2 tb Fresh ginger root
Minced
1 tb Hoisin sauce
1 lg Garlic clove; minced
1 md Jalapeno; minced
1 ts Hot pepper flakes
1/2 ts White pepper
1 ds Kosher salt
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 before you light the grill. Place charcoal in a
pyramid shape and light with either lighter fluid, electric
starter or chimney starter. Wait until coals are gray and spread
in a single layer for the direct heat method. Spray grid with
non-stick spray and let grid heat over the hot coals (the hotter
the grid, the less chance the food will stick). Place scallops on
the grid or for best results use a greased vegetable & fish grill
basket. The baskets are available at most department stores
outdoor leisure departments. Grill for 3 minutes, baste with
marinade and turn, grill 2-3 minutes, baste again with marinade
until done. Scallops cook very quickly, it should take no more
than 6 minutes of cooking time, total.
NOTES : For the finishing sauce bring remaining marinade to a
boil on the stovetop for approximately 5-6 minutes. Serve on the
side at the table.
Recipe by: The BarBeQue Man From: Uk Recipe Archive
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Grilled Curry-Apricot Shrimp And Scallops
Categories: Seafoods
Yield: 4
1/2 c Olive oil
1/2 c Apricot preserves
2 tb Dijon mustard
2 tb Curry powder
2 tb Garlic; minced
2 tb Cilantro; chopped
4 ts Jalapeno chili; minced
And seeded
16 lg Shrimp; peeled, deveined,
Tails left intact
12 Sea scallops
4 Bamboo skewers; soaked in
Water 30
Minutes
Combine first seven ingredients in medium bowl. Add shrimp and
scallops, toss to coat. Cover and refrigerate at least 30 minutes
and up to 1 hour, tossing occasionally.
Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on
each skewer. Grill until shrimp are just cooked through and
scallops are opaque, brushing frequently with marinade, about 3
minutes per side. Bring remaining marinade to simmer in small
saucepan. Serve on skewers, passing marinade separately. Source:
Bon Appetit, Barbecue Special Edition, 1993
From the MM database of Judi M. Phelps. jph...@shell.portal.com,
juph...@delphi.com, or jphelps
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Grilled Scallops With Spaghetti Squash And Lemon Grass
Categories: Seafoods
Yield: 1
5 lb Fresh shucked scallops (u10
Size); reserve shells
3 Spaghetti squash
1 bn Lemon grass; white part
Only, sliced paper thin
(1/2
Cup)reserve green tops
4 Red bell peppers; sliced
Paper thin
4 tb Extra virgin olive oil
3 tb Dry rub #3, made of:
3/4 c Paprika
3/4 c Cracked black pepper
1/4 c Salt
2 tb Toasted crushed cumin
Seeds
2 tb Minced garlic
2 tb Minced onion
Prepare a wood or charcoal grill and allow it to burn down to
embers. Quarter squash, rub with garlic, salt and pepper, and
olive oil. Wrap in foil and bake on grill for 20 minutes. Remove
from foil and scrape out all of the flesh. Mix with the red bell
peppers and lemon grass.
Toss scallops in dry rub #3 and allow to rest for five minutes.
Place spaghetti squash mixture in shells. Grill scallops for 1
1/2 minutes on each side and place on top of squash . Garnish
with reserved lemon grass tops.
DRY RUB #3
Combine all ingredients.
Recipe By: GRILLIN' & CHILLIN' SHOW #GR3619 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Converted by Gail
Shermeyer <4p...@netrax.net>. Gail Date: 03 Aug 97 Mastercook
Recipes (Mailing List) From: Jim Weller Date: 24 Oct 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Gulf Coast Scallops
Categories: Seafoods
Yield: 6
1 lb Scallops, fresh or frozen
9 oz Spinach fetuccine, fresh
3 c Mushrooms, fresh, sliced
2 c Carrots, thinly sliced
3/4 c OJ concentrate, thawed
3/4 c Cold water
2 tb Cornstarch
1 ts Chicken bouillon granules
1/4 ts Garlic powder
ds Pepper
Parsley
Thaw scallops, if frozen. Cut any large scallops in half. Cook
pasta according to package directions, adding the mushrooms and
carrots to the water with the pasta. Drain and keep warm.
Meanwhile, in a medium saucepan stir together thawed concentrate,
water, cornstarch, bouillon granules, garlic powder, and pepper.
Add scallops. Cook and stir until mixture is thickened and
bubbly. Cook and stir about 2 minutes more or until scallops turn
opaque.
Serve scallop mixture over pasta mixture. Sprinkle with snipped
parsley and garnish with parsley sprigs.
Makes 6 servings.
Source: Advertisement "Florida Cuisine - Low-Fat Cooking
w/Citrus" MM format April Bowman-Fox 9/96
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Honey Broiled Scallops
Categories: Seafoods
Yield: 2
8 oz Sea scallops
MARINADE --
-------------- 1 1/2 tb
Lime juice
1/2 tb Soy sauce, low sodium
1/2 tb Honey
1 tb Vegetable oil
1/8 ts Ground ginger
4 ts Sesame seeds -- optional
1 Red bell pepper
6 Cherry tomatoes
6 Mushroom
1/4 Onion
Mix marinade and marinate scallops 3-6 hours, while soaking
wooden skewers
Cut onion and pepper into squares.
Remove scallops. Thread scallops and vegetables on skewers and
baste with marinade
Broil 3-5 minutes until opaque, turning and basting
Roll skewers on seeds on wax paper
Recipe By :
From: Kitty Vickers <kvic...@ix.Netcomdate: Tue, 10 Nov 1998
18:26:40 ~0600
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Honey Broiled Sea Scallops
Categories: Seafoods
Yield: 4
3 tb Lime juice
1 tb Vegetable oil
1 tb Honey
1 lb Sea Scallops
1 tb Soy sauce
1/4 ts Ginger
2 tb Toasted sesame seeds
Combine lime juice, oil, honey,soy sauce, and ginger. Add
scallops and toss to caot. Cover and refrigerate 1 hour, stirring
occasionally. Remove scallops from marinade, reserving marinade.
Thread scallops evenly on 4 skewers. Place skewers on shallow
baking pan that has been sprayed with a non-stick coating. Broil
4-6 inches from source of heat 2-3 minutes. Turn and baste with
reserved marinade and continue cooking 2-3 minutes or until
opaque throughout. Place sesame seeds on wax paper and roll each
skewer over the seeds to evenly coat scallops. Serve immediately.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Jade Scallops B1
Categories: Seafoods
Yield: 6
1 lb SCALLOPS,SOAKED IN WATER &
CUT IN 1/2(IF LARGE), DRIED
1 EGG WHITE
SALT & PEPPER TO TASTE
1 ts CORNSTARCH
3 c PLUS
1 TO 2 ts OIL
1/2 TO 1 c CANNED BABY CORN
1/2 c STRINGED SNOW PEAS
1/2 c SLICED WATER CHESTNUTS
1 c CHUNKED BOK CHOY
1 CARROT,VERY THINLY SLICED
OPTIONAL
2 cl GARLIC,CHOPPED
1 sl GINGER,CHOPPED
1 c CHICKEN BROTH
1 tb DRY SHERRY
2 ts CORNSTARCH DISSOLVED IN
1 tb WATER
marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch
& 1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil.
When it's just beginning to smoke, add scallops,stirring so they
separate. After 1-2 min., drain them through colander, reserving
2-3 tbs. oil. Re- turn reserved oil to wok, add all vegetables,
stir-frying or flipping the wok 2-3 min. Drain again, reserving 1
tbs. oil. Again, return reserved oil to wok. Stir-fry garlic &
ginger several seconds & add chicken broth,dry sherry,
salt,pepper & cornstarch mixture. When it thickens, return
scallops & vegetables to wok & allow them to become hot. Serve.
Note: Make sure all sand is removed from scallops so they are not
gritty. Make certain cooking oil is fresh so scallops remain
white. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source:
MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: John Hinterberger's Four Star Scallops
Categories: Seafoods
Yield: 4
3 sl Bacon
24 lg Scallops
Salt and pepper
4 tb Chopped onions
2 cl Garlic; chopped
1 c White wine
2 c Fish stock or clam juice
1/2 c Whipping cream
1/2 ts Crushed red-pepper flakes
1 c Spinach; cut into strips
1. Thinly slice bacon into fine strips. Cook in large, nonstick
pan over medium heat until crisp. Remove and drain over paper
towels. Discard most of bacon drippings and turn heat to high.
2. Season scallops with salt and pepper and add to pan, a few at
a time. Lightly brown on each side for about three minutes. Do
not overcook. Remove scallops and keep warm.
3. Wipe pan clean, add onions and quickly cook for one minute. Do
not brown. Add wine and fish stock and cook until reduced by
half. Add cream, garlic and pepper flakes. Reduce by half again.
4. Add bacon and spinach to sauce and cook briefly until just
wilted. Ladle sauce onto dinner plates and place the warm
scallops on top. Serve with mashed potatoes, couscous or
angel-hair pasta.
Kaspar's 19 W. Harrison St., Seattle 206-298-0123
Copyright Š 1998 The Seattle Times Company
NOTES : I neither invented nor named this dish, which was
originally listed on the menu simply as "Scallops." But I raved
about it (and urged Kaspar Donier to keep it on the menu after he
had dropped it for a spell). Kaspar brought it back and attached
my name to it. Donier's wife, Nancy, also was pleased to see the
dish given permanent status. "It's my favorite, too," she said. -
~------------------------------------------------------------------
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<http://lists.sierra.com/>. If you are without web access, send
the following message to <majo...@lists.sierra.com>:
Recipe by: Seattle Times
~*-*-*-MM by Helen Peagram-*-*-*- by KSB...@aol.com on Feb 3,
1999, converted by MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Leeky Scallops
Categories: Seafoods
Yield: 4
4 tb Butter, room temp
1 tb Fresh thyme or 1.5 dry
2 Leeks, chopped julianne
2 Carrots, chopped julianne
1 lb Bay scallops
3 tb Fresh basil
1 Lemon chopped to quarters
Mash chopped thyme, with salt and pepper to taste, into the
butter. Now blanch the leeks and carrots and set aside. Lay equal
amounts of leeks and carrots on 4 foil linings and add scallops.
Add lemon juice and the butter evenly about the 4 sets. You can
bake these in a preheated oven at 450 degrees for 15 mins, or
grill the foil packages.
Goes lovely with grilled whole corn, still in the husk and some
baking soda type breads of cheese and herb type. For dessert,
consider slices of fresh grapefruit.
From the kitchen of: xxcarol
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Linguine With Scallops
Categories: Seafoods
Yield: 6
1 lb Fresh or frozen Scallops
1 ts Margarine
1 1/2 c Chicken Broth
3 tb Lemon Juice
3/4 c Snipped fresh Parsley
2 tb Capers, drained
12 oz Linguine
1 ts Olive Oil or cooking oil
3/4 c Dry white wine (or
Vermouth)
3/4 c Sliced green Onion
1 ts Dried dillweed
1/4 ts Pepper
Thaw scallops, if frozen. Halve any large scallops; set aside.
Cook linguine, according to package directions. Meanwhile, in a
large skillet heat margarine and oil over medium-high heat. Add
scallops; cook and stir about 2 minutes or till opaque. Remove
scallops with a slotted spoon, leaving juices in skillet. Stir
broth, white wine or vermouth, and lemon juice into skillet.
Bring to boiling. Boil for 10-12 minutes or till liquid is
reduced to about 1 cup. Stir in onion, parsley, capers, and
dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add
scallops, stirring till just heated through. Pour over
ingredients, toss gently. :
************************************************** Per serving:
362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, : 40 mg
cholesterol, 407 mg sodium, 619 mg potassium.
Re-posted by Lois Flack - CYBEREALM BBS, Watertown, NY
(315)786-1120 * * Home of KOOKNET * *
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Master Recipe For Seared Sea Scallops
Categories: Seafoods
Yield: 4
1 1/2 lb Sea scallops
(abt 30 per lb) small
Muscles removed
Salt and pepper
1 1/2 tb Butter or olive oil
Note: This recipe was developed for standard sea scallops, about
the size of a marshmallow. If using smaller scallops, turn off
the heat as soon as you turn them; they will finish cooking from
the residual heat, 15-30 seconds longer. For very large scallops,
turn the heat to low once they have browned and continue cooking
for 1 min. Turn the scallops, raise the heat to medium, and cook
them at least 2 min on the other side.
Sprinkle the scallops on both sides with salt and pepper. Heat a
large saute pan over medium-high heat until hot, about 1 min. Add
half the butter; swirl to coat bottom. Continue to heat pan until
butter begins to turn golden brown. Add half the scallops, one at
a time, flat side down; cook, adjusting heat as necessary to
prevent fat from burning, until scallops are well browned, 1
1/2-2 min. Using tongs, turn scallops, one at a time; cook until
medium rare (sides firmed up and all but middle third of scallop
opaque), 30 seconds to 1 1/2 min longer, depending on size.
Repeat using remaining butter and scallops. Serve immediately.
Cook's Illustrated April 1996
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Nice N Easy Scallops
Categories: Seafoods
Yield: 2
3/4 lb Scallops, large
3 Green onions
1 1/2 oz Butter
1/4 ts Dried tarragon
1/4 c Dry white wine
3/4 c Heavy cream
Jane's Crazy Salt to taste
1 ts Cornstarch
Linguini, cooked
Parmesan (optional)
Slice green onions, including tops. Melt half the butter in a
large heavy pan and saute onions 5 mins. Add Scallops, continue
to cook for a further 5 mins. Add tarragon, shake of Crazy salt,
wine and cream. Simmer gently for 20 mins to let flavors blend -
it can be longer, scallops are not that particular. Adjust
seasoning. The dish can be made in advance to here. Mix
cornstarch in a little water (or wine!) and add to pan. Stir
continuously and cook for further 3-5 mins to cook starch and
thicken sauce. You may need more or less cornstarch, depending on
how thick you like the sauce. Melt the remaining butter in a pan,
add shake of crazy salt. Add drained linguini and stir to coat
with the seasoned butter. Serve the scallops over the linguini,
with a small amount of fresh grated parmesan cheese, if liked.
Notes: Obviously, this is not for those watching the cholesterol!
It is VERY easy, very tasty, and while not cheap, is perfect for
when you want to impress, or for a romantic tete-a-tete. Small
scallops are just as tasty and quite a lot cheaper if you are
watching the budget.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Orange Rice With Scallops
Categories: Seafoods
Yield: 4
1 1/2 c Orange juice (fresh
Squeezed
Is best)
1 1/4 c Water
1 1/4 c Uncle Ben's special Blend
Rice Trio
1 3/16 oz Julienned sun-dried
Tomatoes
(NOT packed in oil!)
1 1/4 lb Sliced mushrooms (fresh
Is
Best, canned is ok)
1/2 lb Fresh calico scallops,
Rinsed & drained
1. Mix orange juice and water, bring to boil in stir-fry pan or
saucepan. Add rice and tomatoes. 2. Cover and simmer 5 minutes.
Stir in mushrooms (if fresh). 3. Cover and simmer 10 more
minutes. Stir in scallops (and mushrooms, if canned). 4. Cover
and simmer on low, stirring occasionally until rice is cooked and
all liquid is absorbed. Fluff with fork before serving.
Fat free & ever so yummy!
Shared by: Sue Honig From: Date:
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Orange Sea Scallops
Categories: Seafoods
Yield: 6
2 Spinach; fresh about 3/4 l
2 tb Orange juice
1 ts Dijon mustard; fresly gr
Black pepper; to taste
2 tb Olive oil
2 tb Chives; chopped
Salt; to taste
1 1/2 lb Sea scallops
2 ts Orange zest; finely grated
Hi all, This was in the Parade section of last Sunday's paper by
Rossi & Lukins. Looks great and healthy. Remove tough stems from
spinach, Rinse well. Soak & clean thoroughly. Shake off water and
put in a pot with lid. In a small bowl, combine orange juice,
mustard & pepper. Whisk well. Slowly drizzle in xtra v. olive
oil., whisking well. Stir in 1 T. chives; season with salt. Set
dressing aside. Place the pure olive oil in a large nonstick
skillet. Over medium heat, add half the scallops. Cook 4 to 5
min, or until they are opaque and lightly golden, shaking the pan
and turning scallops once. Proceed with the second batch. Keep
warm. While scallops are cooking, wilt the spinach over medium
heat about 3 min., covered, stirring once. When scallops are
finished, drain the spinach well and set in the center of a large
serving plate. Pull spinach apart a bit with 2 forks so it comes
close to the rim. Center scallops attractively atop the spinach.
Pour the orange dressing over all and garnish with remaining
chives and the orange zest. Serve immediately.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Oven "Fried" Scallops
Categories: Seafoods
Yield: 4
15 oz Sea scallops, cut in 1/4's
3 tb Low fat buttermilk
1/3 c Plus 2 tsp seasoned dried
Bread crumbs or seasoned
Crushed
Corn flake crumbs
1/2 ts Ground thyme
5 Minutes
1. Preheat oven to 500F. Spray baking sheet with nonstick spray
and set aside.
2. In a medium mixing bowl, combine scallops and buttermilk,
turning to coat. Let stand at room temperature for 15 minutes to
marinate.
3. In small mixing bowl, combine the bread crumbs (or corn flake
crumbs) and thyme. Dredge each scallop in crumb mixture, coating
both sides. Arrange scallops on baking sheet.
4. Bake carefully turning scallops over until browned on all
sides, about
Source: Weight Watchers Healthy Life Style Cookbook
Each serving provides: 3 proteins, 1/2 bread, 5 optional calories
Per serving: 139 calories
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Oven-Baked Battered Scallops
Categories: Seafoods
Yield: 4
1/2 c Buttermilk
1 Garlic clove
Vegetable spray
1 lb Sea scallops
1/2 c Bread crumbs
Paprika
Mince garlic to equal 1/2 teaspoon. Preheat oven to 500 F. Soak
scallops in mixture of buttermilk and garlic. Spray baking sheet
with nonstick vegetable spray. Drain scallops, roll in bread
crumbs, place on baking sheet. Sprinkle with paprika. Bake 8 to
10 minutes until opaque throughout. Sprinkle with parsley. Per
serving: 165 calories, 2 g fat (11%), 39 mg cholesterol, 22 g
protein, : 39 mg cholesterol, 13 mg carbohydrate, 308 mg sodium.
From Ladies Home Journal, February 1992 Posted by: Sheila Exner,
March 1992
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Pan Sauteed Scallops W/Fresh Herb Pasta Salad
Categories: Seafoods
Yield: 4
2/3 c Chicken stock
2 Bunches Parsley, stems
Picked
1/4 White wine
12 Sea scallops
Essence
1 tb Olive oil
1/2 c Chopped fresh mild herbs
(basil, chervil, tarragon,
Parsley)
3 tb Extra virgin olive oil
1 ts Minced garlic
8 oz Fresh angel hair pasta,
Cooked, shocked and tossed
In olive oil
1/2 c Grated Parmigiano-Reggiano
Cheese
2 tb Finely chopped parsley
Edible flowers
In a sauce pan, bring the chicken stock up to a boil. Remove from
the heat. Pour into a blender along with the parsley and white
wine. Puree until smooth. Season with salt and pepper. Season the
scallops with Essence. In a saute pan, heat the olive oil. When
the oil is hot, saute the scallops for 2 minutes on each side.
(The scallops should have a nice golden brown sear on each
side-**the oil must be almost smoking.) Remove from the pan. In a
mixing bowl, whisk the herbs and extra-virgin olive oil together.
Add the garlic. Toss the pasta with the dressing. Season with
salt and pepper. Spoon the coulis in the center of the plate.
Mound the pasta salad in the center of the sauce. Arrange the
scallops around the salad. Garnish with the cheese, parsley, and
edible flowers.
Yield: 4 servings
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE2388
Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov
98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Pan-Crusted Sea Scallops With Orange-Braised Shallots
Categories: Seafoods
Yield: 4
***SCALLOPS***
1 lb Sea scallops; large
1 1/2 oz Olive oil
Salt and pepper -- to taste
***SHALLOTS***
1 c Orange juice
2/3 c Orange juice concentrate
2 tb Olive oil
12 Shallots; large -- peeled
1 1/2 oz Sherry vinegar
2 c Low-salt chicken stock
1 tb Butter -- unsalted
SCALLOPS: Season the scallops after drying them well. Heat the
olive oil in large saute pan until smoking then add the scallops
without overcrowding them. Brown well, turn and let cook over
medium high heat.
SHALLOTS: In non-aluminum pan bring orange juice and orange juice
concentrate to boil and simmer for 5 minutes, set aside. In a
saute pan heat the olive oil to almost smoking and add the
shallots, browning them well on all sides. Add orange juice
mixture, vinegar and chicken stock, season lightly and cover. Let
simmer over moderate heat until shallots are nearly cooked
through (check their doneness with a knife), Remove shallots and
let the remaining liquid reduce uncovered to about one cup. Swirl
in the butter and serve immediately.
SERVING: Arrange the scallops and shallots around a pile of
mashed potatoes in the center of the plate. Pour remaining
liquids around plate
[PER SERVING : 292 cal., 11 g pro., 37 g. carbo., 11.9 g. total
fat, 23 mg. cholesterol., 1 g. dietary fiber, 84 mg sodium, 1166
mg potassium. Daily Value: 157% vit. C, 5% vit. A, 25% folate,
15%. thiamine, 5% riboflavin, 6%. niacin. 6% iron.]
Notes: SOURCES: 1) Chef Jim Miliotes of Citrine, Disney's Grand
Floridian Beach Resort, Orlando 2) Florida Citrus
www.nwrain.net/~fcitrus/ 3) Florida Cuisine Culinary Council 4)
Florida Restaurant Association 5)kitpath @earthlink.net Oct 1998
mc
Recipe By : Chef Jim Miliotes of Citrine, Disney
From: Kit...@earthlink.Net Date: Thu, 22 Oct 1998 09:30:23 ~0700
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Pan-Fried Old Bay Scallops
Categories: Seafoods
Yield: 4
1 1/2 lb Sea scallops, rinsed
1/8 ts Salt
1/8 ts White pepper
1/4 ts Old Bay seasoning
1/4 ts Italian mixed herbs
1/4 c Butter
1/4 c White wine
In a large skillet, heat butter till frothy. Add scallops,
sprinkle with seasonings and saute. Set scallops aside. Add wine
to butter in skillet; Boil gently while stirring for 1 minute.
Pour over scallops.
Serve over rice, mashed potatoes or angel hair pasta. Or [best!]
use as a garnish for grilled char or other fish.
Jim Weller
From: Jim Weller Date: 15 Aug 99
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Pasta With Scallops & Lemon Mustard Butter
Categories: Seafoods
Yield: 2
Typed by Manny Rothstein
MMMMM---------------------------- SCALLOPS -------------------------------
1 c Dry white wine
1/2 ts Grated lemon peel
1/2 lb Bay scallops
2 ts Dijon mustard
1/4 c (1/2 stick) chilled butter,
Cut into 4 pieces
Salt and ground pepper
MMMMM------------------------------ PASTA --------------------------------
5 oz Dried capellini or angel
Hair pasta
1 tb Butter
1 tb Snipped fresh chives
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites".
Pub 1989. This book is a collection of recipes taken from "The
Weekday Cook" column in "Bon Appetit". The recipes were published
in the months when the featured ingredients were best. This
recipe is for February.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Pasta With Scallops/Vegetables
Categories: Seafoods
Yield: 4
MMMMM------------------------- PHILLY.INQUIRER ---------------------------
10 oz Fresh white or spinach
Fettu
2 c Broccoli florets
1 tb Olive oil
2 cl Garlic,crushed
1 Red or yellow pepper,cored
Seeded and diced
4 oz Mushrooms,sliced
3/4 lb Bay or sea scallops
1/4 c Dry white wine
1/2 c Chicken broth or clam juice
1/4 ts Nutmeg
1/4 ts White pepper
1/4 ts Salt
1 ts Cornstarch
2 ts Lemon juice
Bring 2 quarts of salted water to a boil.Add fettuccine and bring
to a boil.Add broccoli florets and cook 3 to 5 minutes,until
tender.( if using dried pasta,cook pasta 5 minutes,then add
broccoli and cook 4 to 5 minutes more.)Drain and toss. Heat oil
in large,nonstick skillet over medium heat.Saute garlic one
minute,until fragrant.Add peppers and mushrooms.Cook,stirring
constantly for 3 to 4 minutes,or until peppers begin to
soften.Stir in scallops with any accumulated juice.Cook just
until scallops begin to go opaque.Stir in white wine and
broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer
and cook 2 to 4 minutes more depending on size of scallops. In a
small dish blend cornstarch and lemon juice to a smooth paste and
stir into scallop mixture.Cook just until sauce thickens
slightly.Turn warm pasta into serving bowl.Add scallop mixture
and toss to coat pasta.If dersired sprinkle with Parmesan
cheese.Serve warm.Makes 4 servings.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Penne With Smothered Scallops, Tomato, Basil
Categories: Seafoods
Yield: 4
8 Tomatoes - large, ripe OR
2 cn Roma tomatoes
1 lb Scallops
1 tb Garlic - chopped fine
1 ts Salr
1 lb Dried penne
2 tb Italian parsley
1/3 c Olive oil
1/4 ts Crushed chilli pepper
1 ts Lemon zest - grated
1/2 c Fresh basil leaves
4 tb Parmesan cheese - grated
Drop tomatoes, briefly into boiling water to loosen skins and
peel. Remove most seeds and chop coarsely. Slice scallops into
thin rounds about 1/4-inch thick and place in bowl with lemon
rind. Saute garlic in oil until pale golden and add the tomatoes,
salt and hot pepper flakes. Simmer for 5 minutes. Boil a large
pot of water, add salt and pasta. Cook for 7 to 9 minutes, until
barely done. Drain and immediately add to sauce. Add basil,
chopped parsley and scallops. Cover pot tightly and remove from
heat. Let stand 4 minutes to cook scallops. Remove lid, stir in
Parmesan and serve.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Prosciutto Wrapped Grilled Scallops
Categories: Seafoods
Yield: 1
10 Paper-thin slices of
Prosciutto
10 Sea scallops
1 tb Olive oil
2 tb Essence
Preheat the grill. Season each scallop with olive oil and
Essence. Grill each scallop for 2-3 minutes on each side. Remove
from the grill and allow to cool. Wrap the sides of each scallop
with the Prosciutto.
Yield: 1 serving
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE2332
Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov
98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Saucy Scallops & Rice
Categories: Seafoods
Yield: 2
MMMMM------------------------ PATTTI - VDRJ67A ---------------------------
1 Jalapeno chili; stem and
Seeds
Removed
1 md Onion; chopped
1 Garlic clove; chopped
3 tb Margarine
16 oz Tomatoes (can); chopped
2 tb Lemon juice
1 Celery stalk; chopped
2 tb Orange liqueur OR
Orange juice
1 ts Salt
1/4 ts Pepper
1/2 lb Bay scallops
2 tb Parsley
Rice; cooked, hot
Melt margarine and add chili, onion and garlic. Cook until
tender. Add everything but scallops, parsley and rice. Bring to a
boil, reduce heat and simmer for 15 minutes. Add scallops and
parsley, again heat to boil; reduce heat, cover and simmer for 5
minutes. Serve over hot cooked rice.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Saucy Scallops On Rice Bed
Categories: Seafoods
Yield: 6
3 cn Chicken broth; (14.5-ounce)
1 cn Rice; about 11/3 cups
5 1/2 lb Bay scallops
1 ts Paprika
1/2 ts Ground white pepper
1/4 ts Allspice
2 ts Olive or salad oil
5 1/2 ts Cornstarch; mixed with
1/3 c Water; cold
1/2 c Reduced-fat sour cream
In a large saucepan, bring 2 of the 3 cans of chicken broth to
boil. Use 1 of the empty cans as a measure. Fill it with dry rice
and add to the broth. Bring to a boil, cover and reduce to simmer
for 20 minutes or until liquid is absorbed. While rice is
cooking, rinse and drain scallops. Toss them with the paprika,
pepper and allspice. Heat oil in a large skillet on high heat.
Add scallops and cook, stirring lightly until opaque in center,
about 3 minutes. Transfer to a bowl with a slotted spoon. Bring
pan juices to a boil. Add in last can of chicken broth. Stir in
water-cornstarch mixture. Bring to a boil until it thickens.
Remove from heat. Stir in sour cream and scallops. Serve over
rice.
NOTES : The dish that follows combines some seriously piquant
spices with a cream sauce that relieves the heat. I like to think
of it as a dish that combines that heat of the sun on your face
and the coolness of the waves on your feet - the two best
sensations of summer in a bite. I used frozen bay scallops in
this dish as they were on hand, but whether you are using fresh
or frozen, remember to handle with care. Seafood is especially
vulnerable to contaminants.
Per serving: 310 calories; 8.6 g fat (2.2 g saturated fat; 25
percent calories from fat); 37.4 g carbohydrates; 35 mg
cholesterol; 1233 mg sodium; 19.1 g protein; 0.7 g fiber.
Recipe by: Barbara S. Dickson / Special to The Detroit News
By Paul & Carol Coleman <pau...@arn.net> on Jul 28, 1999 MM by H
Peagram
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Sauteed Scallops With Artichokes And Mushrooms
Categories: Seafoods
Yield: 4
2 lb Sea scallops (bay scallops
cn Be substituted)
1 3/4 tb Fresh garlic, minced
4 c Fresh mushrooms, quartered
2 1/2 c Artichokes (hearts or
Bottoms), quartered
1/2 c Flour, all-purpose
5 g Butter (clarified)
1 1/2 c White wine, dry
2 tb Freshly chopped parsley
4 Dill sprigs
2 Whole lemons (cut into
Crowns)
Cook the spinach noodles [Hmmm...these weren't even mentioned in
the ingredients list! JM] in boiling water, timing it to finish
with the scallops, artichokes and mushrooms. Noodles take about
10 minutes (cook al dente). Preheat butter in saute pan and cook
the scallops after lightly dusting with flour for about 3-4
minutes. Add the garlic and saute 1 minute adding the artichokes
and mushrooms. Continue to cook for 2-3 minutes. Deglaze with
white wine and cook for 5 minutes or until scallops are cooked
(time will vary depending on size). Finish by adding parsley.
Pour over the hot spinach noodles and garnish with dill sprigs
and lemon crowns distributed evenly on four dinner size plates.
Serve with a nice dry white wine (i.e. Mouton Cadet).
Compliments of P.J. Packy's, in The 1988 Western New York
Restaurant and Recipe Guide, the Buffalo News. Typed for you by
Joan MacDiarmid.
From: Joan Macdiarmid Date: 18 Sep 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scalloped Scallops
Categories: Seafoods
Yield: 1
1 pt Scallops
1/2 c Butter
1 c Cracker crumbs
2 ts Worcestershire sauce
1/2 c Soft bread crumbs
2/3 c Cream or top milk
Salt
Pepper
Wash and pick over scallops. Melt buttter and add crumbs. Put
layer of crumbs in buttered dish. Cover with scallops, add half
the cream and season with salt, pepper and Worcestershire sauce.
Repeat; cover with buttered crumbs and bake in moderate oven (350
degrees) until crumbs are brown (about 25 minutes).
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops
Categories: Seafoods
Yield: 1
None
When shopping for scallops, look for a sweet and briny aroma. The
odor can be surprisingly strong, but don't mistake it for a sign
of poor quality. Only reject scallops if their odor contains a
hint of iodine or sourness.
Look for meats that are firm and slightly translucent. The color
should be ivory to pinkish-white. A pinkish-orange mottling will
sometimes occur when the meat is stained by the roe. This natural
coloring is harmless and will not affect quality.
Avoid scallops that have been "soaked" (treated with a chemical
during processing to reduce water loss and improved shelf life).
Soaked scallops will feel "soapy" and excrete a milky white
liquid.
Sea scallop shells measure up to 8 inches in diameter with meats
1-1 1/2 inches across. There are 20-30 sea scallop meats to a
pound.
Bay scallop shells measure up to 4 inches in diameter with meats
up to 1/2-inch across. There are 60-100 bay scallop meats to a
pound.
Scallops are very low in fat, with only .8 grams per 3 1/2 oz
serving . each serving also has 88 calories, 161 milligrams
sodium, .1 gram saturated fat and 33 milligrams cholesterol.
To preserve the succulent character of scallops, do not overcook
them. The easiest way to avoid overcooking scallops is to stop
when the outer surface of the meats turn solidly opaque - by then
the insides are nearly cooked. Don't worry if the scallops seems
a little underdone in the middle, that's when they're most
flavorful. When sauteing, small scallops will only take a few
minutes to cook; larger sea scallops will take no more than 4-5
minutes. Add a minute when poaching and subtract a minute when
broiling or grilling. To make larger scallops, 1 1/2-inches or
more across) cook quickly, slice them crosswise into 1/4-to-
1/2-inch-thick disks.
Simply Seafood Fall 1995
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops & Mussels, Vinaigrette
Categories: Seafoods
Yield: 6
36 Bay scallops
1 c Lemon juice, or more if
Need
36 Mussells, cleaned and
De-bea
36 Asparagus
1 Boston lettuce
1 ts Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tb Dijon mustard
1 Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
Sugar-pinch of
1 tb Onion-minced
1 Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar
Fat grams per serving: Approx. Cook Time: 01:30 Remove small
white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside.
Cook asparagus in boiling, salted water for 6-8 min. or until al
dente. Drain & cool. Drain off lemon juice from scallops. Mix
scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare
a bed of lettuce & lay as- paragus on top. Arrange mussels &
scallops across the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add
white wine & white vinegar. When asparagus isn't in
season,fresh,halved Bartlett pears or halved avocado may be
substi- tuted. This dish may also be served as a main course in
greater quantities.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Ageganata
Categories: Seafoods
Yield: 2
3 tb Bread crumbs; dried
1 ts Fresh parsley
1/4 ts Oregano; each &
Lemon peel; grated
1 tb Margarine; reduced
Calorie
1/2 ts Margarine; reduced
Calorie
8 oz Scallops; bay or sea
1 tb Lemon juice; freshly
Squee
1 tb Dry vermouth
1 c Garlic; minced
in mixing bowl, combine crumbs, parsley, oregano & lemon peel;
add margarine & mix well until thoroughly moistened. Set aside.
Preheat broiler; in shallow flameproof 1 1/2 c. casserole,
arrange scallops; mix together remaining ingredients & pour over
scallops. Broil 6 inches from heat until scallops are opaque, 4
to 5 minutes. Sprinkle crumb mixture evently over scallops &
broil until crisp & lightly browned, about 1 minute longer. Each
serving provides: 3 protein; 1/2 bread; 1 fat, 10 optional (on
WeightWatchers) approximately 295 calories per serving. FROM:
JANE STURDIVANT (CHPJ57B)
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops And Mussels, Vinaigrette
Categories: Seafoods
Yield: 6
36 Bay scallops
1 c Lemon juice, or more if
Need
36 Mussells, cleaned and
De-bea
36 Asparagus
1 Boston lettuce
1 ts Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tb Dijon mustard
1 Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
pn Of
1 tb Onion-minced
1 Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar
Fat grams per serving: Approx. Cook Time: 01:30 Remove small
white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside.
Cook asparagus in boiling, salted water for 6-8 min. or until al
dente. Drain & cool. Drain off lemon juice from scallops. Mix
scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare
a bed of lettuce & lay as- paragus on top. Arrange mussels &
scallops across the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add
white wine & white vinegar. When asparagus isn't in
season,fresh,halved Bartlett pears or halved avocado may be
substi- tuted. This dish may also be served as a main course in
greater quantities.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops And Pasta With Fresh Tomato Cream Sauce
Categories: Seafoods
Yield: 4
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 ts Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
1/2 c Chopped tomato *
2 c Cooked pasta shells
Salt & Pepper
MMMMM------------------ BASIC PEELED, SEEDED AND CHO ---------------------
2 Ripe tomatos
1 ga Boiling water
Rinse the scallops. Heat the butter in a pan and add the
scallops. Cook and toss for a minute and add the wine, shallots,
chives, garlic, bell pepper. Cover the pan and let simmer for
five minutes or until the scallops are just done. Remove the
scallops with a slotted spoon and reserve. Put the liquid into a
glass dish. Add the basil to the liquid. Put the cream and tomato
into the pan and reduce over high heat buy one-half. Add the
reserved liquid and reduce by half again. Add the pasta to this
to heat through and then the scallops for just a minute. Serve
with freshly grated parmesan cheese. Servings: 4
Plunge the tomatos into the water for 10 to 15 seconds or until
the skin just begins to show a tiny split or two. Remove and let
cool for a second or two and then peel the tomato under running
water. Slice into halves and gently squeeze the tomato to force
out the seeds. Chop the tomato quickly into a glass bowl until
ready for use. (Glass or glazed china is important because of the
acid)
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops And Vegetables
Categories: Seafoods
Yield: 4
2 Strips bacon, cut up
1/2 c Onion, chopped
1/2 lb Bay scallops
1/2 lb Mushrooms, sliced
1/2 lb Snow peas
1 tb Dry sherry
2 ts Cornstarch
1 tb Water
1 tb Lemon juice
1/2 ts Salt
Rice
Brown bacon in skillet. Drain on paper towels and save 1 tb fat
in skillet. Add onion and scallops and cook until scallops are
white, about 3 minutes; remove and keep warm. Add mushrooms, snow
peas and sherry; cover and cook 3 minutes. Combine cornstarch and
water, add to skillet, and stir until thickened. Stir in reserved
bacon and scallops. Stir in lemon juice and salt. Heat just to
serving temperature and serve over rice.
Adapted from Family Circle, June 28, 1994, by Loren Martin
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Baked
Categories: Seafoods
Yield: 6
Dick Kathrien BVXV78A
2 lb Bay or Calico scallops
2 c Rich buttery-flavored
Cracker crumbs
1/4 c Butter
1/4 c Catsup
1/2 ts Sugar or to taste
ds Pepper or to taste
1/4 c Sliced green onions and
Tops
1 tb Butter or to taste
Paprika
Rinse Scallops with cold water to remove any remaining shells.
Combine Scallops, cracker crumbs, butter, catsup, salt and pepper
in casserole. Combine green onion and butter; Place on top of
scallop mixture. Bake in Moderate oven at 350 for 25-30 minutes
or until golden. Sprinkle with paprika. From a New Orleans
Newspaper 2/22/84
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Chambord
Categories: Seafoods
Yield: 2
12 Sea scallops
1 tb Olive oil
6 sl Bacon, halved crosswise
Sauce:
3 tb Chambord liqueur
3 tb Raspberry currant jelly
Bill Tucker, chef of the Holiday Inn Windrift in Michigan City,
Ind.
1. Place scallops in bowl.
2. Drizzle with olive oil, toss.
3. Wrap each scallop in a bacon slice, secure with toothpick.
4. Arrange on broiler pan, broil 3-4" from heat for 4 minutes on
each side.
5. Combine liqueur and jelly in 8" saute pan. Over medium-high
heat bring to a boil, reducing the mixture to a thick consistency
- about 2-5 minutes.
To serve, pour sauce onto 2 plates, place 6 scallops on each plate.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Divine *
Categories: Seafoods
Yield: 4
MMMMM------------------------- PATTI - VDRJ67A ---------------------------
1 Lime; juice of
2 lb Bay scallops
1/4 c Butter; melted
1/2 ts Salt
Fresh ground black pepper
1 1/2 c Bread crumbs
8 sl Bacon; cooked crisp,
Crumble
Lime; sliced thin
Preheat oven to broil. Squeeze lime juice over scallops. Dip
scallops into butter. Combine salt, pepper and bread crumbs. Dip
scallops into bread crumbs. Place scallops on 8 metal skewers and
broil. Turn to brown on all sides. Top with bacon. Serve with
lime slices.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Florentine
Categories: Seafoods
Yield: 6
3 oz Parmesan cheese
3 cl Garlic
1 1/4 lb Fresh spinach, stems
Cut off and reserved
1/2 c Unsalted butter
1 ts Salt
1 c Whipping cream
1 ts Nutmeg
1/2 ts White pepper
1 1/4 lb Bay scallops
Rinsed and drained
8 Shell or small pasta
1 Al dente and drained
Position rack in center of oven and preheat to 425. Mince spinach
stems and garlic in food processor. Melt butter in heavy skillet
over medium low heat. Stir in garlic mixture and saute until
spinach stems are very soft (about 8 minutes). Add whipping cream
and simmer until reduced by half (about 5 minutes). Coarsely chop
spinach leaves in processor in batches using off on turns. Add to
cream mixture with nutmeg and pepper. Increase heat to high and
cook until spinach is heated through about 3 minutes. remove from
heat. Stir in scallops and pasta. transfer to shallow 4 quart
baking dish. Sprinkle with reserved parmesan cheese over top.
Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops For Punky
Categories: Seafoods
Yield: 6
1 1/2 lb Scallops; fresh or frozen
1 1/3 c Water
3 ts Lemon juice
1 1/2 ts Salt
3 Peppercorns
3 sl Onion
1/2 c Tarragon vinegar
1/3 c Salad oil
1/3 c Sugar
1 c Garlic; sliced
6 Salad greens
3/4 c Radishes; sliced
3 Egg; sliced - hard cooked
1 pt Cherry tomatoes; cut in 1/2
1/4 lb Cheese ; cheddar cheese - c
Try this refreshing scallop salad from Fla. Dept of Natural
Resources. Thaw scallops; rinse; drain well. combine water,
juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to
boil. Simmer 5 mins. Add scallops, cover and simmer gently 10
mins till tender. drain. Combine vinegar, oil sugar remaining
salt and garlic; stir until sugar is disolved. Pour over
scallops. 'Chill several hours. Add celery, mix and drain; saving
marinade Arrange greens in salad bowl. pile scallops and celery
in center, and arrange remaining foods in groups aroundscallops
on greens. Serve with reserved marinade. or other favorite french
or oil and vinegar dressing. This is easier to make than it
looks, and well worth it. I serve it in a large shell salad bowl.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops In Basil Sauce
Categories: Seafoods
Yield: 2
1 tb Unsalted butter
1 cl Garlic -- minced
1/4 c Onion -- diced
1/4 c Dry white wine
1/2 c Fish or chicken stock
1 tb Fresh basil -- minced
(or 2
ts Dri
1 ts Light brown sugar
1 lb Large scallops -- rinsed,
Drained
1/3 c Half-and-half
Melt the butter in a large skillet over medium heat. Add the
garlic and onion and cook about 5 minutes, until the onion is
translucent but not browned. Stir in the wine, stock, basil and
sugar, then add the scallops and simmer for 5 minutes, or until
they are no longer opaque. Using a slotted spoon, remove the
scallops from the pan and keep warm. Add the half-and-half to the
poaching liquid and bring the sauce to a boil. Simmer rapidly for
about 10 minutes, or until the sauce is the consistency o f heavy
cream. Strain the sauce through a sieve. Combine the sauce and
scallops and toss to coat.
Recipe By : ``Pacific Northwest Flavors"
From: Dsco...@aol.Com Date: Sun, 19 Feb 1995 22:05:37 ~0500
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops In Champagne Sauce
Categories: Seafoods
Yield: 4
2 lb (900 g) scallops
2 c Champagne ("Brut", or
"Extra
Dry") or dry white wine
2 tb (30 ml) shallots,
Finely chopped
4 tb (60 ml) low-fat or
Non-fat sour cream
2 tb (30 ml) flour
Salt and freshly ground
Black pepper
To taste
4 tb (60 ml) dry bread crumbs
Combine the Champagne and the shallots in a large saucepan (large
enough to hold the scallops) and bring to a boil over high heat.
Reduce the heat to medium and simmer until the amount of liquid
is reduced by half. Add the scallops and continue to cook over
medium heat for 5 to 7 minutes, until the contents of the pan
almost reach a boil and the scallops have become firm and white.
The scallops should be under-done at this point. Remove the
scallops with a slotted spoon and place in an oven proof gratin
dish, quiche pan, or other shallow container. Thoroughly mix the
flour with the sour cream and add to the liquid remaining in the
pan, stirring to combine thoroughly. Bring the liquid to a boil
and continue to boil over high heat until it is the consistency
of heavy cream. This may take from 2 to 5 minutes, depending on
how much liquid the scallops gave up. Spoon the liquid over the
scallops, sprinkle with the bread crumbs, and place under a
pre-heated broiler until the bread crumbs have browned, 2 to 4
minutes. Serve immediately. Serves 4 to 6, or 8 as an appetizer.
From: Julie Bertholf & Simon Wood <jewe
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops In Scallion Nests
Categories: Seafoods
Yield: 4
4 Bunches Small scallions
1 c Water
Mustard Sauce (recipe
Follows)
1 lb Large scallops
2 ts Olive oil
1/8 ts Paprika
Cut off and discard root-end of scallions and about inches of
tops, along with any damaged leaves. Wash thoroughly.
Bring water to boil in a large, heavy saucepan (not nonstick).
Add the scallions, cover and boil over high heat for 4 to 5
minutes, until tender. Remove scallions with a slotted spoon and
set aside to cool; reserve 2 teaspoons water for Mustard Sauce.
When cool, cover with plastic wrap and refrigerate until serving
time. Make Mustard Sauce.
Remove and discard any tough muscles from scallops rinse scallops
thoroughly. Dry well with paper towel. Toss scallops in a bowl
with oil.
Heat a heavy saucepan or skillet (not nonstick) until very hot.
Add scallops and brown for about 1 minute on each side. Set
skillet aside off the heat; the scallops will continuecooking
while you prepare plates.
Reheat scallions in microwave for 2 to 3 minutes, just long
enough to take the chill off, if needed. Arrange them on 4
plates, twisting them to form a circle or "nest." Place 3
scallops in the center of each nest and drizzle with Mustard
Sauce. Sprinkle w Makes 4 servings.
MUSTARD SAUCE: In a small bowl, combine 1 tablespoon Dijon-style
mustard, 1/4 teaspoon salt, 2 teaspoons cooking juices from the
scallions, 1 tablespoon red wine vinegar and 1/4cup virgin olive
oil.
Per serving: Calories 301 Fat 18 9 cholesterol 60 mg Sodium 484
mg Percent calories from fat 51%
Source: "Jacques Pepin's Table" Dallas Morning News 3/27/96
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops In Sesame Marinade
Categories: Seafoods
Yield: 6
2 lb Fresh sea scallops rinse
And pat dry
1/4 c Vegetable oil
1 ts Oriental sesame oil
2 tb Hoisin sauce
2 tb Soy sauce
2 tb Dry sherry
1/4 c Distilled white vinegar
1 Minced clove garlic
1 Minced green onion
1 tb Minced fresh ginger
In plastic bag mix all ingredients, except scallops. Add
scallops. Refrigerate overnight. Thread scallops on metal
skewers, reserving marinade. Spread medium hot coals in circle
with opening in the middle. Position skewers over open center.
Cover; grill 6-8 minutes or until scallops are opaque. Turn and
brush with marinade while cooking.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops In Wine
Categories: Seafoods
Yield: 4
1/4 c Butter
1/4 c Dry white wine
2 tb Parsley; minced
1 tb Chopped shallots OR
1 tb Green onion
2 tb Pale dry sherry
1 lb Scallops
1/2 lb Mushrooms; sliced thin
Combine butter, wine, parsley, shallots and sherry in crock pot.
Cook uncovered on high until sauce bubbles and is reduced
slightly. Add scallops and mushrooms. Cover and cook 10-15
minutes, or until cooked through.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Mornay
Categories: Seafoods
Yield: 2
9 oz Scallops
1 c Plain low-fat yogurt
3 Lemons; juice and pulp
1/8 ts Worcestershire sauce
1/2 c Onion; minced
2 ts Dry mustard
1/8 ts White wine
2 Garlic cloves; minced
4 ts Cornstarch
3 Blocks vegetable / rice
Paprika; for garnish
Salt and pepper
In nonstick saute pan, cook scallops in lemon juice with pulp,
Worcestershire sauce, onion, mustart, wine, garlic and yogurt for
5 minutes. Mix cornstarch with a little water and them add to
scallops and simmer for 2-3 minutes until a sauce forms, stirring
to coat scallops. Divide on two plates and serve over rice with
vegetables.
NOTES : Small scallops are best for this dish, but if using large
ones, but into smaller pieces.
Recipe by: Mastering The Zone
MM by Helen Peagram by Donna McLean Wagaman <SD...@ix.netcom.com>
on Mar 11, 1999, converted by MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Newport
Categories: Seafoods
Yield: 2
4 oz Sea scallops
4 oz Mushrooms
2 oz Fresh spinach
2 oz Smoked salmon
2 fl Beurre blanc; see recipe
NOTE: See the recipe for "Beurre Blanc (White Butter Sauce)" in
this cookbook.
Saute scallops. When ready, add mushrooms, spinach, and smoked
salmon and toss.
Add Beurre Blanc and toss well. Serve.
Serving Ideas : See the recipe for "Beurre Blanc" in this
cookbook.
Recipe by: Travis Henderson II of Newport's Seafood, Dallas, TX
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0j.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Poached
Categories: Seafoods
Yield: 1
Dick Kathrien BVXV78A
1 1/2 lb Bay scallops
2 c Water
3 tb Lemon Juice
1/2 ts Salt or to taste
3 sl Onion, chopped
Melted butter
Rinse Scallops with cold water to remove any remaining shell
particles. Drain. Combine water, lemon juice, salt and onion in a
10 inch frypan and bring to boil. Add Scallops; reduce heat and
cover. Cook 2-3 minutes, depending on size of scallops. Drain
scallops. Serve with melted butter or use in any dish that calls
for cooked scallops. From a New Orleans Newspaper 2/22/84
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Richarde
Categories: Seafoods
Yield: 4
1 lb Sea scallops
4 cl Minced garlic
4 tb Butter
2 ts Italian seasoning
4 tb White wine
2 tb Parmesan cheese
1 c Plain SOFT bread crumbs
3 tb Butter
Prepare a shallow casserole or gratin dish by buttering (much
preferred) or spraying with butter-flavored spray. Alternatively,
4 small casseroles or gratin dishes may be used for individual
service.
Place scallops (please, don't use bay scallops) in prepared
dish(es). Large scallops may be halved horizontally. Sprinkle
evenly with butter dots, Italian seasoning, minced garlic, white
wine, and Parmesan cheese.
In a medium skillet or saucepan, sautee the bread brumbs with the
3 TBS butter until light brown. Sprinkle the crumbs over the
scallops.
Bake in a preheated 400 degree oven for 10 to 12 minutes, until
the breadcrumbs are golden brown and the scallops are hot and
bubbly.
Serve immediately.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Saute
Categories: Seafoods
Yield: 4
1 lb Fresh Sea Scallops
1 tb Margarine
1/2 lb Fresh Snow Peas
2 Stalks Celery, Diagonally
Sliced
2 tb Chablis OR Dry White
Wine
1 tb + 1 1/2 t. Lemon Juice
3/4 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
1 ts Chopped Fresh Parlsey
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large
Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High
Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1
Minute OR Until Crisp Tender. Remove Vegetables From Skillet,
Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon
Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil.
Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
Done. Add Reserved Vegetables & Cook Just Until Thoroughly
Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted
Spoon. Serve With Angel Hair Pasta With Pimiento,
Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Sauteed W/ Fresh Ginger & Spring Onions
Categories: Seafoods
Yield: 8
32 Scallops
6 tb Butter
12 Spring onions (scallions)
Trimmed down to about 2
Inches /
5 Of green
Above the bulb, then
Thinly sliced
2 Inches fresh ginger root
Peeled & coarsely chopped
Fresh ground white pepper
1 1/2 c Creme fraiche
Parsley; chopped
Trim the black bit off the side of each scallop. Melt the butter
in a wide shallow pan, add the scallops and saute in the butter
for about 30 seconds on each side. Put them as they cook into a
warmed serving dish.
When all the scallops are cooked, put the sliced spring onions
(scallions) and the ginger into the pan, and cook for 2-3
minutes. Add a good grinding of white pepper, then stir in the
creme fraiche. Let the sauce bubble for another couple of
minutes, then pour it over the scallops in the serving dish,
sprinkle with chopped parsley, if you like, and serve. "Lady
MacDonald's Scotland: The Best of Scottish Food & Drink" by
Claire MacDonald A Bullfinch Press Book, by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The
WEE Scot -- paul macGregor
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Vermouth (Mw)
Categories: Seafoods
Yield: 4
1/4 c Butter/margarine
1 tb Minced onion
2 tb All purpose flour
1 cn Sliced mushrooms, drained
1/4 c Dry vermouth
1/2 ts Salt
1/8 ts Pepper
1 lb Bay scallops
1 Bay leaf
2 ts Lemon juice
1/2 c Light cream
1 Egg yolk
1/2 ts Hot pepper sauce (optl)
1 tb Chopped fresh parsley
Combine butter and onion in 2 quart glass casserole. Cook
uncovered, on High 2 minutes. Stir in flour and blend well. Add
mushrooms, wine, salt, pepper, scallops, bay leaf, and lemon
juice. Stir carefully. Cook, covered, on High 6 minutes, or until
scallops are tender. Remove bay leaf. Beat cream with egg yolk.
Add some of the hot liquid carefully to egg and blend well. Stir
egg mixture carefully into hot casserole. Add pepper sauce and
stir well. Cook, covered, on bake cycle for 5 minutes, stirring
once during cooking. Sprinkle with parsley and serve.
Source: Kenmore Microwave Cooking, 1981, Benjamin Company, Inc.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops W/ Basil In Lemon Sauce
Categories: Seafoods
Yield: 1
1 1/2 tb Butter
1/2 Garlic clove, crushed
1/2 lb Scallops
1 tb Basil, fresh
1 tb Lemon juice
Melt butter in heavy skillet over medium heat. Add garlic and
cook until softened. Do not brown. Rinse scallops and dry well.
Add scallops and basil and saute over medium-high heat, stirring
constantly, for two minutes. Add lemon juice and continue
cooking, stirring constantly, 2-3 minutes longer. Season with
salt and pepper. Serve immediately.
Sylvia's comments: I used more garlic (hi, GQ!) and added some
wine I'd been marinating the scallops in, then thickened the
sauce with a little cornstarch. Wish I hadn't; it overpowered the
scallops. Next time I'll stick with the recipe.
From _Reader's Digest_'s "Food Digest." MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,253, GT Cookbook echo moderator at
net/node 004/005
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops W/Pine Nuts And Dried Tomato
Categories: Seafoods
Yield: 4
MICHAEL ROBERTS
1 tb Vegetable oil
1 1/2 lb Bay scallops; or large
Sea scallops, halve
4 tb Pine nuts
1 tb Shallots; mince fine
1 ts Garlic; mince fine
1/2 c Dry white wine
2 tb Fresh lemon juice
1/2 c Oil-pk sun-dried tomatoes
Drain, pat with p/towels
6 tb Unsalted butter
2 tb Parsley; chop fine
Salt and pepper to taste
IF THE DRIED TOMATOES are packed in oil, drain and pat them dry
on a towel. Heat the oil in a large skillet over high heat. When
the oil is almost smoking, toss in the scallops and cook for 30
seconds without stirring. Stir with a wooden spoon and let cook
another minute. Using a slotted spoon, remove the scallops to a
plate. They should be only partially cooked. Discard the fat from
the skillet. Return the skillet to high heat, add the shallots,
garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine
by half. Meanwhile, the scallops will have released a certain
amount of liquid. Pour this into the pan and reduce until thick.
Return the scallops and add the pine nuts to the pan, reduce the
heat to low, whisk in the butter and add the chopped parsley,
salt and pepper. Pour onto a serving platter. Source: Trump's
Restaurant, Los Angeles (wrv)
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops With Bacon & Spaghetti
Categories: Seafoods
Yield: 2
8 oz Spaghetti
Salt
4 Bacon strips
1/2 lb Scallops
1/8 ts Red pepper flakes,
Crushed
1/4 c Watercress; minced
Pepper, white
Cook spaghetti according to directions. Meanwhile, Fry bacon in
skillet until crisp. Drain on paper towels. Discard all but 1
tbsp bacon fat. Cut scallops in half or into bite sized pieces
and add to skillet along with red pepper flakes. Cook over medium
high heat until scallops are white and cooked through. When
spaghetti is al dente, drain well. Add watercress, crumble in
bacon and season lightly with salt and generously with white
pepper. Serve immediately. Source: Los Angeles Times food
section, 10/20/94.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops With Garlic, Ginger And Chives
Categories: Seafoods
Yield: 4
1 lb Small, fresh bay scallops*
1/2 Lemon; juice of
1/4 c Unsalted butter
1 ts Oil
1 lg Garlic clove
, peeled & finely chopped
1 ts Finely chopped fresh ginger
1/4 c Fresh bread crumbs
1 tb Fresh, snipped chives
1/4 c Freshly grated Parmesan
*If you use the larger sea scallops, halve or quarter them.
Rinse scallops under running cold water. Drain and toss with
lemon juice.
In medium heavy skillet, heat butter and oil until sizzling. Add
scallops, garlic and ginger; cook briefly for 1 to 2 minutes,
turning scallops over once with tongs. Have ready and buttered 4
individual coquille dishes or a medium gratin dish. Place
scallops, along with butter-ginger juices into dish; spread
evenly. Sprinkle with bread crumbs, chives and, lastly, the
Parmesan.
Place dish 5" below broiler element and broil just to melt cheese
and lightly toast crumbs, 3 to 5 minutes. Serve at once.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 54. ISBN
0-88862-788-2. Electronic format by Cathy Harned.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops With Pink Grapefruit
Categories: Seafoods
Yield: 1
1/4 lb Sea scallops; patted dry
And cut
; into 1/2-inch-thick
; slices
1 tb Flour
2 tb Olive oil
1/4 c Dry white wine
2 tb Bottled clam juice
1 tb Minced shallot
1/3 c Fresh pink grapefruit juice
1/2 ts Grated pink grapefruit
Zest
1/2 ts Sugar
3 tb Cold unsalted butter
Cut into bits
1 tb Thinly sliced scallions
Fresh pink grapefruit
Sections for
; garnish
In a bowl toss together the scallops, the flour, and salt and
pepper to taste. In a skillet large enough to hold the scallops
in one layer heat the oil over moderately high heat until it is
hot but not smoking and in it sauté the scallops,
stirring, for 2 1/2 to 3 minutes, or until they are just firm and
lightly golden. Transfer the scallops to a plate. Add the wine to
the skillet, deglaze the skillet, scraping up the brown bits, and
stir in the clam juice, the shallot, the grapefruit juice, the
zest, and the sugar. Boil the liquid until it is reduced to about
1/3 cup and strain the mixture through a fine sieve set over a
saucepan. Set the pan over low heat and whisk in the butter, 1 at
a time, lifting the pan from the heat occasionally to cool the
mixture and adding each new bit of butter before the previous one
has melted completely. (The sauce should not get hot enough to
liquefy. It should be the consistency of thin hollandaise.) Add
the scallion and the scallops with any juices that have accumula
ted on the plate and heat the mixture until the scallops are
heated through. Divide the mixture between 2 plates and garnish
each plate with some of the grapefruit sections.
Serves 2.
Gourmet January 1990 From: Uk Recipe Archive
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scallops Zinfandel
Categories: Seafoods
Yield: 2
7 Scallops
2 Chopped Onions
1 tb Chopped Parsley
1 cl Garlic Minced
1/2 c Zinfandel White Wine
Salt, Pepper
Plain Crackers
Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With
Onions, Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10
Minutes @ 300 Degrees. Garnish With Parsley & Serve.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Scotch Scallops
Categories: Seafoods
Yield: 4
1 lb Ground Beef
2 tb Minced Onion
1/2 c Oil
1/2 c Milk
1 ts Salt
1/4 ts Pepper
(The Scotch recipe featured is from a series of radio talks on
"Menus of Allied Nations" in World War II.)
Brown ground beef and minced onion in hot oil. Then mix, stirring
very little, with milk, salt and pepper. Cover; simmer until meat
is done (15 min.). Serve hot on platter... in border of fluffy
mashed potatoes.
Allied tip: All you have to do to make ground meat go further:
mix it with Wheaties, bread or cracker crumbs, cooked rice,
oatmeal, crushed zweiback crackers, and moisten with a little
milk.
From: Betty Crocker's Picture Cookbook, first edition (1950).
Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Sea Scallops With Fresh Ginger Sauce
Categories: Seafoods
Yield: 1
4 Leeks
1 ts Unsalted butter
4 ts Olive oil
Salt; freshly ground
White pepper
3 Shallots; minced
1/2 c Mushroom stock or water
6 tb Dry vermouth
1 Piece fresh ginger (about
1 Inch)
Peeled and sliced
3 Sprigs each: fresh
Flat-leaf parsley
Fresh thyme
1 c Non-fat sour cream
1 ts Minced fresh ginger
8 Sea scallops; (1 1/2 to 2
Inches)
Trimmed of hard muscle
Cut in half crosswise
Preparation time: 30 minutes Cooking time: 20 minutes Yield: 4
servings
Adapted from ŇSalute to Healthy Cooking.Ó
1.Trim leeks; reserve green part of 1 leek. Cut white parts in
half lengthwise; wash and dry thoroughly. Cut white parts into
fine julienne; set aside. Thoroughly wash and dry green leaves.
Coarsely chop; set aside.
2. Heat butter and 1 teaspoon of the oil in medium non-stick
skillet over medium heat until bubbling. Add julienned leeks;
cook 3 minutes, or until just soft. Season with salt and pepper.
Remove to a bowl and keep warm.
3. Warm 2 teaspoons of the remaining oil in the same skillet over
medium heat. Add shallots and cook 2 minutes, or until slightly
browned. Add leek greens and cook 2 minutes. Stir in stock or
water, vermouth, ginger slices, parsley and thyme. Cook until
liquid is reduced by half, about 5 minutes.
4. Strain through fine sieve into clean saucepan. Place over
medium heat and whisk in sour cream until completely
incorporated. Continue to cook, whisking constantly, until the
sauce has reduced slightly, about 3 minutes. Add minced ginger
and season with salt and pepper. Remove from heat and keep warm.
5. Lightly brush skillet with the remaining 1 teaspoon oil. Place
over high heat until hot but not smoking. Pat scallops very dry
and season one side with salt and pepper. Carefully place,
seasoned side down, in hot pan. Cook 1 to 2 minutes, or until
scallops are opaque and just brown around the edges. Season tops
of the scallops with salt and pepper. Turn scallops and
immediately turn off the heat. Whisk any scallop juice that has
formed in the pan into reserved sauce.
6. Place 4 small mounds of julienned leeks in 4 warm, shallow
bowls. Spoon sauce over leeks and let it spill out onto plates.
Carefully place scallops on leeks.
Test kitchen notes:We used water instead of the mushroom broth,
for which the book provides a recipe. Ask your fishmonger for
Ňdry-packÓ scallops or buy them frozen; scallops treated with
tripolyphosphate (which keeps them plump and white) will release
their moisture during sauteeing.
Nutrition information per serving (calculated by the Tribune):
Calories 200; Fat 7 g; Saturated fat 1.4g % calories from fat 30;
Cholesterol 16 mg; Sodium 180 mg; Carbohydrates 25 g; Protein 10
g; Fiber 1.5 g
Recipe by: December 16, 1998 Chicago Tribune
~*-*-*-MM by Helen Peagram-*-*-*- by Patty
<desig...@ameritech.net> on Jan 24, 1999, converted by
MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Bay Scallops W/Fresh Sweet Corn & Truffles
Categories: Seafoods
Yield: 2
2 tb Olive oil
1/4 lb Bay scallops
Essence
1 tb Butter
2 Ears of sweet corn with
Kernels removed
About 1 cup kernels
1/2 c Heavy cream
Salt and white pepper
1 Black truffle
Drizzle of truffle oil
3 Long chives
1 tb Chopped chives
In a saute pan, heat the butter. Saute the corn for 2-3 minutes.
Season with salt and pepper. Add the cream and bring up to a
boil. Reduce to a simmer and cook for 2-3
minutes or until the cream thickens. Season with salt and pepper.
In a saute pan, heat the olive oil. Season the scallops with
Essence. Sear the scallops for 2-3 minutes or until the scallops
have a nice sear on each side. Spoon the sauce into a shallow
bowl. Arrange the scallops over the corn. Shave the truffles over
the scallops and drizzle with the truffle oil. Garnish with long
chives and chopped chives.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2374
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Bay Scallops With Fresh Sweet Corn And Truffles
Categories: Seafoods
Yield: 2
2 tb Olive oil
1/4 lb Bay scallops
Essence
1 tb Butter
2 Ears of sweet corn with
Kernels removed (about 1
Cup
Kernels)
1/2 c Heavy cream
Salt and white pepper
1 Black truffle
Drizzle of truffle oil
3 Long chives
1 tb Chopped chives
In a saute pan, heat the butter. Saute the corn for 2-3 minutes.
Season with salt and pepper. Add the cream and bring up to a
boil. Reduce to a simmer and cook for 2-3 minutes or until the
cream thickens. Season with salt and pepper. In a saute pan, heat
the olive oil. Season the scallops with Essence. Sear the
scallops for 2-3 minutes or until the scallops have a nice sear
on each side. Spoon the sauce into a shallow bowl. Arrange the
scallops over the corn. Shave the truffles over the scallops and
drizzle with the truffle oil. Garnish with long chives and
chopped chives.
Yield: 2 servings
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE2374
Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov
98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Scallops With Asparagus Relish
Categories: Seafoods
Yield: 2
1/2 lb Asparagus, peeled, blanched
And cooled, cut into 1-inch
Pieces, tips
And stalks separated
2 tb Diced red pepper
1 tb Diced shallots
1 tb Chopped fresh dill, plus
Extra for garnish
Juice of 1 lemon
1 tb Olive oil
Salt and black pepper
1/4 c Chopped onion
1/2 c Chicken stock or asparagus
Blanching liquid
1 tb Heavy cream
2 tb Butter
4 lg Sea scallops
1 ts Creole spice
1 tb Oil
Make relish: In a small bowl combine asparagus tips, peppers,
shallots, dill, lemon juice and olive oil. Season to taste with
salt and pepper. Set aside.
Make sauce: In a saucepan combine asparagus bottoms, onion and
stock. Simmer 12 minutes. Add cream and butter, stirring until it
returns to a simmer. Transfer to a blender or food processor and
purJe sauce. Strain and keep warm.
Season scallops with Creole spice. Heat oil in a small saute pan
and sear scallops 4 minutes on each side, or until golden brown
and cooked through. Divide sauce between 2 plates, top with 2
scallops each and spoon relish between them. Garnish with chopped
dill.
Yield: 2 servings
SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE0124
Format by Dave Drum - 15 November 98 From: Dave Drum Date: 28 Nov
98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Scallops With Orange And Vermouth
Categories: Seafoods
Yield: 4
2 tb Cooking oil
2 lb Large sea scallops
1/2 ts Salt
1/8 ts Freshly ground black
Pepper
3 tb Butter
2 Scallions, including green
Tops, chopped
1/2 c Dry vermouth
1 ts Grated orange zest
In a large non-stick fry pan, heat 1 tb of the oil over moderate
high heat until very hot. Season the scallops with salt and
pepper. Add half the scallops to the pan and cook until browned,
about 1 minute. Turn and cook until browned on the second side
and just done, about 2 minutes longer. Remove from the pan. Add
the remaining tablespoon of oil to the pan and repeat with the
remaining scallops. Wipe out the pan. In the same pan, melt the
butter over moderate heat. Add the scallions and cook, stirring,
for 1 minute. Add the vermouth and orange zest. Cook until the
sauce thickens slightly, about 2 minutes. Add scallops and warm
until just heated through, 1 minute.
From: Ja...@odyssee.Net (Jl)
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Scallops With Sweet Potato 'risotto'
Categories: Seafoods
Yield: 1
4 Shallots; brunoise
1 tb Butter
4 lg Sweet potatoes; brunoise
(needs to be the size of
Risotto)
3 c Hot chicken broth; up to 4
2 lb Large scallops; U-10's
1 tb Garlic; minced
1/2 tb Ginger; minced
1 lb Chanterelles; cleaned
Salt and black pepper; to
Taste
Canola oil; to cook
It is important that the sweet potato 'risotto' dice are all the
same size. Traditional risotto cooking technique is used. In a 2
quart casserole, first saute the shallots in butter and season.
Add the sweet potato and saute. Slowly add the hot chicken stock,
one ladle at a time. Only add more stock after the previous ladle
is fully absorbed. Continue adding stock until the 'risotto' gets
creamy, but not mushy. The individual grains of 'risotto' should
remain distinct.
Season the scallops with salt and pepper. In very hot saute pan,
coat with oil and sear the scallops until brown. Flip scallops
and brown other side. Total cooking time should be about 8
minutes. Wipe pan out, return to high heat, coat with canola oil,
add garlic and ginger and saute until soft. Add chanterelles and
season. Cook for about 6 to 8 minutes.
PLATING
Using a ring mold or pvc pipe, fill bottom third with the hot
chanterelles, then cover with 'risotto'. Place in the center of a
plate. Surround with scallops and top with haricot verts salad.
Garnish with truffle oil, chive batons and funky garnish.
Yield: 4 servings.
Wine Suggestion: Kistler Sonoma Coast Chardonnay 1997
Copyright, 1998, Ming Tsai, All Rights Reserved
Recipe by: EAST MEETS WEST #MT1B06
~*-*-*-MM by Helen Peagram-*-*-*- by sue...@sover.net on Mar 25,
1999, converted by MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Seared Shrimp & Scallops W/Roasted Pepper, Ginger & Papay
Categories: Seafoods
Yield: 6
1 Red bell pepper chopped
Vegetable oil
1 Garlic clove, minced
1/4 ts Dried red pepper flakes
6 tb Rice/white vinegar
3 tb Honey
1 tb Minced fresh ginger
1 1/2 sm Papayas, peeled, seeded
And
Cut into 1/2 inch cubes
Salt and pepper
4 ts Lime juice
Seasoned salt
1 lb Shrimp, peeled,deveined
12 oz Sea scallops
About 36 cilantro leaves
Preheat broiler. Adjust oven rack to 8 inches below broiler and
heat broiler. Cover baking sheet with aluminum foil; place bell
pepper on top. Broil, turning with tongs to char on all sides.
Remove from oven and pull up aluminum foil to enclose bell
pepper. Allow to rest 5 minutes. Open foil; when cool enough to
handle, peel, seed and cut into 1/2 inch squares.
In a medium, stainless steel skillet or saucepan, heat 1 t oil
over medium heat. Add garlic and red pepper flakes. Cook,
stirring, until garlic begins to brown, about 1 minute. Add
vinegar, honey, ginger, half the papaya and roasted pepper. Cook,
stirring, until just warmed through. Remove from heat and stir in
lime juice.
Meanwhile, light the grill or place 1-2 t vegetable oil in heavy
frying pan or heavy grill pan and heat until very hot. Brush both
sides of seafood with the remaining 2 t of oil and if using,
sprinkle with seasoned salt.
If grilling, palce shellfish on grilling screen (to prevent it
from falling throuogh the grill grids); grill until just cooked
through, turning once. If sauteing, sear shrimp and scallops on
both sides, about 2 minutes per side of until nicely browned. If
shrimp are medium sized, they will probably be thoroughly cooked.
Cut one in half to check for doneness. It should be consistently
white. Scallops will need more cooking time if you leave them
whole. After searing, reduce heat to medium and continue to cook
until just barely cooked. Check by cutting one in half. Scallops
should be mostly opaque, but slightly translucent in the center.
They will continue to cook a bit after they're removed from the
heat.
To serve, heat sauce until warm and spoon onto 6 plates. Place
shellfish on top and arrange cilantro leaves around fish. Serve
immediately.
Source: "Great Fish, Quick" by Leslie Revsin (Doubleday).
Per serving: 240 calories, 3.7 g fat, 95 mg cholesterol, 625 mg
sodium. Analysis by The Orange County Register.
From the Miami Herald Food Section, 23 April 1998 From : Barbara
O'Keefe 1:135/54 Fri 24 Apr 98 07:17 Echo: HomeCooking
From: Teri Chesser Date: 05 Nov 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Shrimp And Scallops In Wine Sauce
Categories: Seafoods
Yield: 12
3 lb Medium shrimp; cleaned
3 lb Bay scallops
4 tb Butter
1/2 c Cornstarch
4 To 6 cups milk Depending
upon
Desired consistency
1 1/2 c White wine
6 c White rice; cooked
12 servings
Cook shrimp and scallops until done; set aside; slowly melt
butter in a saucepan adding cornstarch, then milk, stirring
constantly; add wine, shrimp and scallops serve over rice. Yield
Shared with us by Tony Burke, Cyberealm BBS Watertown NY
315-786-1120
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Shrimp And Scallops Stroganoff
Categories: Seafoods
Yield: 8
2 lb Large shrimp (21 - 30
Count)
1 lb Medium sea or bay scallops
2 tb Butter; divided
1 lb Fresh mushrooms; sliced
2 tb Dry sherry
2 tb All-purpose flour
1/2 ts Ground white powder
1 ts Superior Touch Better
Than Bouillon Chicken
Base* OR
1 Env chicken bouillon
1 c ;water
8 oz Sour cream (nonfat ok)
3 tb Chopped fresh parsley
* Tested with this brand
Shell and rinse shrimp; pat dry. Cut large scallops in halves or
quarters.
In a skillet, heat 1 tablespoon butter. Over medium heat, saut,
shrimp 3 minutes or until they become opaque; do not overcook.
Remove shrimp from skillet; remove to a bowl. Saut, scallops 3
minutes or until they become opaque; remove to a bowl. Reserve
any liquids left in the skillet.
In the same, skillet, add remaining butter; cook mushrooms and
sherry.
In a measuring cup, mix flour, pepper, bouillon and water. If
desired, substiture reserved cooking liquids for some or all the
water. If desired, substitute reserved cooking liquids for some
or all the water. Stir into mushrooms. Cook mixture until sauce
boils. Reduce heat. Stir in sour cream.
Return shrimp and scallops to skillet; cook over low heat until
mixture is hot. Stir in parsley, saving some for garnish.
Serve over cooked rice with a green salad. Makes 8 servings.
from "Favorite Recipe" column, sent in by Bertha Hale
Her note: I grew up on the eastern shore of the United States.
This recipe has been a family favorite for many years. Not only
is it easy to prepare for your family, but it also is a big hit
for a dinner party.
published Houston Chronicle, 12/16/98
typed and posted by teri Chesser 12/98
From: Teri Chesser Date: 18 Dec 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Shrimp Or Scallops Provencal
Categories: Seafoods
Yield: 4
1 lb Large shrimp or scallops
1/2 Lactantia provencal
Garlic bulb
1 Red pepper; sweet, deribbed
2 Green onions; green only
Jul
1 ts Lemon juice
Peel and devein shrimp. Rinse and pat dry with paper towl. Melt
garlic in large fry pan. Add shrimp and red pepper strips: and
stir-fry over medium heat about 5 minutes or until shrimp is
cooked. Stir in green onion and lemon juice. Serve with steamed
rice. Scallops can be substitued for shrimp. Serves 4.
http://recipes.wenzel.net/ his page provided as a free service by
Sean Wenzel MC formatting by bobb...@acd.net ICQ# 12099532
Recipe by: http://recipes.wenzel.net/
MM by H. Peagram by Roberta Banghart <bobb...@acd.net> on Apr
27, 1999, converted by MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Simple Scallops Supreme
Categories: Seafoods
Yield: 6
2 lb Scallops
4 oz Canned mushrooms
1 cn (10 oz) Cream mushroom soup
1/4 c Sherry
1/2 ts Tarragon
Bread crumbs (topping)
Grated cheese (topping)
Combine all ingredients except toppings, cutting large scallops
in half, and place on individual baking shells or a shallow
rectangular casserole dish. Sprinkle with medium layers of bread
crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs.
Robert F. Lewis
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Spaghetti With Lemony Seared Scallops
Categories: Seafoods
Yield: 4
3/4 lb To 1-lb bay scallops or
Sea scallops
1/2 c White flour, preferably
Wondra
Salt and freshly ground
Pepper to
Taste
2 tb Extra-virgin olive oil
For searing scallops
Juice of 1 lemon
3/4 lb Spaghetti
1/3 c Chopped fresh Italian
Parsley
Grated zest of 1 lemon
2 tb Highest quality mild
Extra-virgin or
Lemon-flavored olive
Oil for drizzling
Here is a stylish pasta that requires only minutes to make. I
suggest using an inexpensive extra-virgin oil for searing the
scallops, then topping the pasta with a very good mild
extra-virgin oil, Ligurian perhaps, or an oil that has been
crushed with lemons such as the Colona Estate Granverde oil from
the Molise in Italy, or "O" Olive Oil from California. This
creation was inspired by chef Joe Simone of Boston.
Put a large pot of salted water on a stove and bring to boil.
Meanwhile, if using bay scallops, leave whole; if using sea
scallops, cut into quarters. In a large bowl, combine the flour
with the salt and pepper. Dust the scallops with the seasoned
flour, then tap off the excess.
Heat a cast-iron skillet over high heat for 1 minute. Add the 2
tablespoons olive oil and warm for 30 seconds. Add the scallops
and sear, turning as necessary, for not more than 1 to 2 minutes.
Add the lemon juice to the pan and stir. Remove from the heat and
cover to keep warm.
Add the pasta to the boiling water and cook until al dente, 8 to
10 minutes. Drain, reserving about 1/4 cup of the pasta water.
Transfer the pasta to a warmed serving bowl. Add the warm
scallops and the pasta water and toss well. Sprinkle the parsley
and lemon zest on top, and drizzle with the 2 tablespoons mild
extra-virgin oil or lemon-flavored oil. Serve at once.
MM format by Manny Rothstein, 9/8/98.
More by Corby Kummer in Atlantic Unbound. September 4, 1997.
Recipes from "Olive Oil: From Tree to Table" by Peggy
Knickerbocker. Chronicle Books: San Francisco 1997. 168 pp. ISBN:
0-8118-1350-9. $19.95. Copyright & copy; by Peggy Knickerbocker
From: Manny Rothstein Date: 14 Jan 99
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Spicy Baked Scallops
Categories: Seafoods
Yield: 18
1 Egg
1 tb Dijon mustard
1 tb Chopped garlic
1/4 cup plus 1 tablespoon Chili Sauce Juice of one fresh lemon
Salt Freshly ground black pepper 1 cup plus 2 tablespoons olive
oil 18 Diver Scallops, cleaned and bottom shells reserved 1/2 cup
grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped
parsley leaves
Preheat the oven to 400 degrees F. In a food processor, fitted
with a metal blade, combine the egg, mustard, garlic, 1
tablespoon of the Chili Sauce, and lemon juice. Process until
smooth. Season with salt and pepper. With the machine running,
add 1 cup of the oil in a steady stream. Process until the
mixture is thick. Season with salt and pepper. Season the
scallops with salt and pepper. In a large saute pan, heat the
remaining olive oil. Add the scallops and sear for 1 minute on
each side. Remove from the heat and set aside. Scrub the scallop
shells clean. Place the scallops in the center of each shell.
Spread a heaping tablespoon of the chili-mayonnaise on top each
scallop. Sprinkle the top of each scallop with the cheese. Place
the scallops on two baking sheets. Place in the oven and cook
until the top is golden and bubbly. Remove from the oven and
serve on a large platter. Garnish with parsley. Serve the
scallops with the remaining 1/4 cup of Chili Sauce.
Yield: 18 scallops EMERIL LIVE SHOW #EMIB60 GOING FISHING
From: Barbara O'keefe Date: 30 Jul 98
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Spicy Sea Scallops
Categories: Seafoods
Yield: 4
Juice of one lemon
Juice of one lime
3 tb Vegetable oil
1/4 c Dry white wine
1/4 ts Ground cumin
1/4 ts Chili powder
1/4 ts Onion powder
1/4 ts Ground coriander
1/8 ts Garlic powder
1/8 ts Ground oregano
1/8 ts Cayenne pepper
1 pn Salt
1 1/2 lb Large fresh sea scallops
1 c Prepared tomatillo sauce
1/3 c Chilled butter; cut into
Three
Or four pieces
1/2 c Diced tomato; (any variety)
In a medium bowl, combine lemon juice, lime juice and one
tablespoon vegetable oil with wine, cumin, chili powder, onion
powder, coriander, garlic powder, oregano, cayenne pepper and
salt. Add scallops, toss gently to coat, cover and refrigerate
for one hour. Heat remaining oil in a large skillet over medium
heat. Add scallops, reserving marinade, and saute for four
minutes per side, or until just cooked. Transfer scallops to a
warm plate. Add reserved marinade to skillet and increase heat to
medium-high. Reduce liquid to one or two tablespoons, add
tomatillo sauce and bring to a boil. Remove skillet from heat and
whisk in butter, one piece at a time, until sauce is smooth and
silky. Spoon sauce onto each plate and place scallops on sauce.
Garnish with diced tomato. Serve with Spanish rice. Serves 4.
Comments: This non-traditional and simple method of preparing
tender sea scallops combines southwestern seasonings with a mild
tomatillo sauce. Use spices sparingly to appreciate the delicate
flavor of the scallops. Fresh scallops have a much better flavor
and texture than those which have been "fresh frozen."
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode
159
Formatted for MasterCook by Nancy Berry - cwb...@prodigy.com
Converted by MM_Buster v2.0l.
From: Uk Recipe Archive
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Steamed Scallops On Spinach With Walnut Sauce
Categories: Seafoods
Yield: 4
MMMMM------------------------- US INGREDIENTS ----------------------------
MMMMM-------------------------- WALNUT SAUCE -----------------------------
4 Walnuts; shelled,
Nutmeats cut
Into 1/4-inch bits (will
Yield about
1/4 C)
2 tb Lemon juice
1 ts Lemon rind; grated
4 tb Extra-virgin olive oil
1/2 ts Salt
1/2 ts Pepper
MMMMM---------------------- SPINACH AND SCALLOPS -------------------------
1 lb Spinach; tough stems
Removed
12 oz Scallops; washed in cool
Water
MMMMM------------------------- UK INGREDIENTS ----------------------------
MMMMM-------------------------- WALNUT SAUCE -----------------------------
4 Walnuts; shelled,
Nutmeats finely
Cut into .5 cm bits
30 ml Lemon juice
3 g Grated lemon rind
60 ml Extra-virgin oilive oil
3 g Salt
2 g Pepper
MMMMM---------------------- SPINACH AND SCALLOPS -------------------------
450 g Spinach; tough stems
Removed
350 g Scallops; washed in cool
Water
Bring 2 cups (500 ml) of water to a boil in a small saucepan. Add
the walnuts and bring the water back to a boil. Boil for 30
seconds, and drain. Combine the nuts in a bowl with the lemon
juice, lemon rind, olive oil, salt, and pepper. Mix well and set
aside.
At serving time, wash the spinach leaves well in a basin of cool
water. Lift the spinach from the water and drain in a colander.
Place the damp spinach leaves in a large saucepan and cook over
high heat for two minutes, until the spinach starts to steam and
wilt.
Arrange the scallops on top of the spinach in the saucepan,
cover, and cook over high heat for another 3 minutes. By then,
the scallops should be just firm and cooked, and the spinach
wilted.
Remove the scallops and place them on a plate. If there is still
water remaining in the pan, continue to cook the spinach over
high heat, uncovered, for a minute longer to evaporate the
moisture.
Divide the spinach among four plates, and arrange the scallops on
top. Coat with the sauce, and serve immediately.
Recipe by Jacques P,pin MM format and metric conversions by Dave
Sacerdote
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Stir Fried Scallops
Categories: Seafoods
Yield: 6
2 tb Lemon juice
2 tb Soy sauce
1 tb Honey
1 tb Minced fresh
Ginger,peel first
1 cl Garlic,peeled and pressed
Flat
1 lb Scallops
2 tb Vegetable oil
Combine lemon juice,soy sauce,honey,ginger and garlic in a medium
bowl.Stir to dissolve honey.Add scallops and toss.Prepare
remaining part of the meal. Heat a heavy iron skillet or wok over
highest heat for 3 minutes. Add oil and heat another 30
seconds.Add scallops and stirring constantly,cook about 3 minutes
(less time if bay scallops).Serve with peas or snow peas.Pass
extra soy sauce and Oriental sesame oil.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Stir Fried Scallops And Apples
Categories: Seafoods
Yield: 4
2 Stalks Celery
1 lb Scallops
2 Apples
3 tb Margarine
Lemon
Coarsley chop celery, and slice scallops. Peel and quarter
apples. Heat margarine in heavy skillet over high heat and stir
fry celery for 2 minutes. Add scallops, sprinkling with juice
from half the lemon. Coarsley cut apple pieces into mixture,
stirring constantly, for another 2-3 minutes, adding more
margarine if needed. Sprinkle with juice from remaining half of
lemon, and serve.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Stir-Fried Scallops In Garlic Sauce
Categories: Seafoods
Yield: 6
1 1/2 lb Sea scallops
1 1/2 tb Safflower oil
1 Scallion; cut in 1" lengths
2 cl Garlic; crushed
1 tb Ginger root; minced
1 tb Cornstarch; dissolved
In 1/2 cup water [or clam
Juice]
Rinse and drain scallops; pat dry with paper towels. Remove small
tough muscle on side of each scallop. If scallops are large,
slice crosswise in half. Heat oil in wok. Add scallops and
stir-fry over high heat for 1 minute. Add scallion, garlic and
ginger root; stir-fry for 2 minutes. Stir the cornstarch mixture
and add to wok. Stir-fry until the sauce is thick and
translucent, about 3 minutes.
Per servings: 159 Cal
Recipe from Food & Wine - "Fast Food".
From: Michelle Bass
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Taylor Bay Scallops With Uni And Mustard Oil
Categories: Seafoods
Yield: 1
5 sm Scallops; (retain shells
For
; serving), cleaned
1 Uni; (sea urchin),
; cleaned
1/2 oz Seaweed; (ogonori), rinsed
; free of salt
1 ts Mustard oil; at room
Temperature
1 pn Black mustard seed; freshly
Ground
1/2 Overripe tomato
1/4 ts Mirin; at room
Temperature
1 pn Cayenne pepper to taste
1 pn Coarse sea salt to taste
Freshly ground pepper to
Taste
Crushed ice; (for
Presentation)
Method: To make tomato water, pulse overripe tomato with coarse
sea salt in a food processor. Suspend in a cheesecloth and set in
a strainer overnight allowing liquid to drop into a large bowl.
Pass liquid through a coffee filter to remove all solids and
season with mirin and cayenne, sea salt and freshly ground pepper.
Arrange one scallop and one piece of uni in a well rinsed scallop
shell. Pour tomato water over scallop and uni and drizzle several
droplets of mustard oil over top. Garnish with crushed black
mustard seed.
Place seaweed on a bed of crushed ice on a small serving plate.
Arrange five scallop shells in a circle on a seaweed bed and
serve immediately.
About Rocco DiSpirito:
As executive chef of Union Pacific, Rocco DiSpirito is a highly
talented and dedicated chef who believes that discipline fosters
creativity. After graduating from the Culinary Institute of
America in 1986, he continued studying classical technique at the
prestigious Jardin de Cygne in Paris, where he had secured a
covered stage. He returned to New York in 1988 to work with some
of the city's leading chefs, David Bouley, Charles Palmer,
Gilbert Le Coze, and Gray Kunz. It is DiSpirito's compelling
creativity that has delighted food writers and restaurant
reviewers alike. "Rocco DiSpirito is turning out food so personal
and intense, you can't help asking, 'Who's the Chef'" wrote Ruth
Reichl of The New York Times, adding "his reach is global but
always informed by classic French training."
Printed in Ninth Annual Bon Appetit Wine & Spirits Focus
Shared by Carri...@AOL.com
Recipe by: Rocco DiSpirito, Union Pacific, New York, NY
~*-*-*-MM by Helen Peagram-*-*-*- by Carri...@aol.com on Jan
17, 1999, converted by MM_Buster v2.0m.
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops
Categories: Seafoods
Yield: 4
Stephen Ceideburg
10 White peppercorns
Mace
1 ts Thai shrimp paste
3 To 5 long red dried
Chillies
4 cl Shallots
1/2 Stalk lemon grass
1 ts Galangal
1/2 ts Kaffir Lime Zest
1 tb Chopped Coriander Root
1/2 ts Salt
250 ml Coconut Cream
2 tb To 3 tb Red Curry Paste
1 tb Fish Sauce
1/2 tb Palm Sugar
24 Coffin Bay Scallops
125 ml Coconut Milk
5 Kaffir Lime Leaves
1 lg Fresh Red Chilli, Julienned
2 tb Coriander Leaves
Jasmine Rice
A colleague who recently visited the Darley Street Thai at its
new location in Bayswater Road, Kings Cross, described this dish
as "exquisite". Though the recipe may seem dauntingly lengthy,
most of it is simply a long list of ingredients for red curry
paste, which can be made in quantity and stored in a container in
the fridge for 3-4 weeks for further use. Frozen kaffir limes can
be bought very cheaply in good Asian stores, where the rest of
the ingredients listed should also be avail- able. Grate the
limes for zest while they are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10
white peppercorns and a few sheaves of mace. Roast 1 teaspoon of
Thai shrimp paste by zapping it in a microwave oven or putting it
on a little piece of foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender
(David recommends a blender but some of us will have to make do
with a food processor or the mortar and pestle) and add 3- 5 long
red dried chillies, deseeded, washed and chopped, 4 cloves of
true shallots, (or substitute the same quantity of Spanish
onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal.
peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon
of coriander root, scraped and chopped, 1/2 teaspoon of salt and
a little water. Process to a very fine paste. This may take up to
10 minutes. Transfer to a storage jar.
In a medium-size pan, boil 250 mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3-5
minutes. (If using canned coconut cream, don't shake the can -use
the solid mass of coconut at the top of the can, plus as much of
the rest as you need to make up 250mL. If it doesn't separate
within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons
of red curry paste and fry for 5 minutes, stirring, until fra-
grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and
fry until colour deepens. Add 24 Coffin Bay scallops (12 if other
dishes will be served simultaneously) and 125 mL coconut milk.
Check for sweet-sour balance. Throw in 5 kaffir lime leaves,
shredded, 1 large fresh red chilli, julienned, and 2 tablespoons
of either coriander or basil leaves. Serve with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Vaguely-Thai Scallops
Categories: Seafoods
Yield: 4
1 lb Scallops, preferably the
lg (sea) kind, but small bay
Scallops should be ok
1/2 lb Snow peas
1/2 c White wine
1 tb Lime juice
3 tb Nam Pla (Thai fish
Sauce)
3 Garlic cloves, chopped
2 tb Fresh ginger, chopped
4 tb Butter
Pepper, freshly ground
30 Seconds
Start some rice cooking, so it will be done when the scallops are
done. If you're using large (sea) scallops, slice them into
strips about 1/4 inch thick. If you're using small (bay)
scallops, don't bother slicing them.
Rinse and drain the snow peas and remove the strings. Cut the
pods into 1-inch lengths.
Heat a small saucepan or skillet, then put in a little butter.
Add the ginger and saute for 30 seconds, then add the garlic and
saute for another
Add the wine and fish sauce, and reduce the mixture by half,
stirring often. Keep this hot during the next few steps, but stir
it so that it doesn't burn.
Heat a skillet large enough to hold the scallops in one layer,
and melt the rest of the butter. Over moderately high heat, add
the scallops and pepper to taste. Add the snow peas and stir-fry
until the peas have change color and the scallops have turned
opaque, about 2 minutes. Don't overcook the scallops, just cook
them until they've lost their translucent look.
Add the sauce and lime juice to the skillet and stir everything
for a few seconds, until well-mixed. Serve immediately.
NOTES:
* Sauteed scallops with snow peas in fish sauce -- This is
something I invented with what I had around after I bought some
scallops on impulse. It's inspired partly by a recipe of Madeline
Kamman's and partly by Thai and Chinese recipes, although scallop
recipes are rare in my Asian cookbooks. It's not spicy and
probably has very little to do with real Thai cooking, but the
taste of Nam Pla (Thai fish sauce) is an interesting complement
to the scallops. Serve it with rice.
* Nam Pla is available in asian markets or some supermarkets.
Substitute soy sauce if you cannot find it. Do not add salt; the
Nam Pla is salty enough.
: Difficulty: easy. : Time: 10 minutes preparation, 10 minutes
cooking. : Precision: Experiment with the proportions.
: Jeffrey Mogul : DEC Western Research Lab, Palo Alto, California
: {ucbvax,decvax,ihnp4}!decwrl!mogul, mo...@decwrl.DEC.COM
: Copyright (C) 1986 USENET Community Trust
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
MMMMM----- Meal-Master Recipe
Title: Zoodles With Scallops
Categories: Seafoods
Yield: 4
1 1/2 lb Zucchini, medium-size
2 ts Cornstarch
1 cl Garlic, minced
3 Plum tomatoes, coarsley
Chop
2 ts Lemon juice
1/2 lb Sea scallops, quartered
2 tb Vegetable oil, divided
1 Med Onion, thinly sliced
3 tb Soy sauce, lite
1 ts Oregano, crumbled
Cut zucchini lengthwise, into long strips, 1/8-inch thick and
1/8-inch wide; set aside. Coat scallops with cornstarch. Heat 1
Tablespoon oil in hot large skillet over high heat. Add scallops
and garlic and saute 2 minutes; remove. Heat remaining 1
Tablespoon oil in same pan. Add onions; saute 2 minutes. Reduce
heat to medium. Add zuchinni, tomatoes, lite soy sauce, lemon
juice and oregano, stirring to combine. Cover and cook 4 minutes;
stirring occasionally. Return scallops to pan; cover and cook 30
seconds more. UPL by Dr. Jim Culveyhouse 73330,2525
Exported from Home Cookin 4.8 (http://www.mountain-software.com)
MMMMM
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