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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

    A simple and easy meal to prepare on the grill.

    Recipe #28206

    Moist steamed scallops with a zingy Chinese-style sauce make a sensational starter in this fabulous fuss-free recipe.

    Recipe #240501

    Savory seared scallops, sizzled in a margarita made with tequila, lime and chiles. Served at Chevys Fresh Mex in San Diego.

    Recipe #242339

    2 Reviews |  By Manami

    I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;)

    Recipe #242381

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

    Recipe #97707

    These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.

    Recipe #167660

    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

    My mom found this recipe years ago, and it is still of the most often made (or at least craved) meals. Packed with flavor, this dish is sure to excite your taste buds!

    Recipe #109053

    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

    I got this recipe from Prevention Magazine. When I took the leftovers to work the next day everyone in the luchroom was raving about the beautiful aroma and many asked for the recipe. I used frozen shrimp ring. It's low-fat so it great for any diet. I have Celiac and used rice flour for the all-purpose flour..worked great.

    Recipe #112606

    Recipe #66969

    Pineapple blends deliciously with Red Curry Base and the scallops. This is delicious served over cooked basmati or jasmine rice, with creamed spinach or string beans with shallots.

    Recipe #253122

    The maple gives this dish a delicate flavour unlike any other scallops dish. Puleeeeze don't use fake maple syrup!

    Recipe #31089

    19 Reviews |  By ellie_

    This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit ( October, 1981).

    Recipe #61747

    3 Reviews |  By Bev

    Recipe by Julia Child

    Recipe #61669

    2 Reviews |  By Dawnab

    Recipe from The Ark cookbook

    Recipe #64996

    2 Reviews |  By chia

    great served at room temperature, this is a quick easy summer meal.

    Recipe #91684

    127 Reviews |  By Lorac

    Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

    Recipe #86307

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