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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.

    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

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

    Recipe #242339

    This is NOT low fat. I'm sure you can use low fat ingredients, but I've never tried it. The sauce is so satisfying and rich. I use Jarlesberg Swiss, but you can use any type. Recipe from the fish market.

    Recipe #230457

    Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.

    Recipe #221994

    These were always a treat for us growing up... My mom loved her seafood, and this one was such a TREAT!

    Recipe #219807

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

    Recipe #203764

    8 Reviews |  By ~Nimz~

    These are so good. Easy to make and well worth it.

    Recipe #191181

    Dry (no water added) sea scallops are best for this recipe.

    Recipe #177718

    5 Reviews |  By PaulaG

    This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.

    Recipe #174895

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

    Recipe #173477

    This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.

    Recipe #153645

    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

    2 Reviews |  By GaylaJ

    These are great broiled as instructed, but I am also anxious to try them on the grill. Don't skip the sesame seeds--I think they make the dish. Prep time includes time to marinate. Recipe from Fisherman's Express.

    Recipe #136025

    70 Reviews |  By GaylaJ

    Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.

    Recipe #134951

    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

    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

    5 Reviews |  By Derf

    Delicious scallops in a low fat supper. Originally from Martha Stewart Living

    Recipe #113956

    This recipe came from one of my chinese cookbooks and was simply fabulous. It is a quick delcious and impressive appetizer or side dish. You absolutely can subsitute shrimp, crab or other fish is you desire but I can tell you this was delicious as is!

    Recipe #113054

    3 Reviews |  By PaulaG

    Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine.

    Recipe #111712

    4 Reviews |  By Rita~

    The scallops are browned in the garlic and shallot seasoned pan then deglazed with vodka.

    Recipe #110566

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