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    You are in: Home / Cookbooks / Eating Scallops at a Gallup
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    Displaying up to 20 pages of results. To see all results, or register.

    This came from a store ad a while back for their new sea food department. I cut it out and tried it, and it's definitely a keeper. Great flavor--if you want compliments, make this for dinner.

    Recipe #97490

    Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal.

    Recipe #252955

    A healthy recipe, easy for a weeknight recipe, but elegant as well.

    Recipe #85006

    Elegant scallops, baked in a sherry sauce. Use onions in place of scallions if you want a sharper taste.

    Recipe #207753

    1 Reviews |  By Babs7

    From Runners World Magazine. The original recipe called for 1/2 cup of white wine but I like it with a little less.

    Recipe #138548

    A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.

    Recipe #18632

    2 Reviews |  By Nurbel

    Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.

    Recipe #21979

    Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)

    Recipe #92698

    Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've created but I HAD to share this for everyone to try) Lucious is the best way I could describe this. It's from February 2004 Valentine's issue and would be a great romantic meal for your and two other couples or half everything and make it for just the two of you, and have leftovers! (I made this with cremini's and shitake. I did NOT have "amontillado Sherry" but used a good quality dry sherry)

    Recipe #109132

    1 Reviews |  By Bergy

    Quick, easy & good. I like to soak my scallops in milk for 10 minutes, remove and pat dry.

    Recipe #38850

    A taste of New England from the Ladies Auxiliary of the Block Island Volunteer Fire Department, Block Island, Rhode Island.

    Recipe #173477

    A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and/or broccoli. Adapted from Cooking Light.

    Recipe #117964

    Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.

    Recipe #140684

    Adapted from the Newman's Own brand's recipe site. Preparation time does not include time for marinating.

    Recipe #132161

    1 Reviews |  By Dawnab

    Serve as an elegant appetizer or main dish.

    Recipe #42925

    This is so rich and creamy. A great meal to make for a special occasion.

    Recipe #97707

    These look great served in the scallop shells. Just make sure to wash and dry them properly.

    Recipe #203764

    3 Reviews |  By Raxyl

    A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

    Recipe #123159

    This is one of my favorites and it is the MOST AUTHENTIC RECIPE! Other recipes that omit some of the ingredients, such as the heavy cream, are not the true recipe for this wonderful tasting dish. Also, you must serve it in shells or ramekins & not over a bed of rice. It's just as good as other recipes for this dish that require many more steps. It's YUMMY! If you have any questions e-mail me: AlanLeonetti@q.com

    Recipe #77500

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