| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1562.1 | Easy! | SSGBPM::KENAH | Fleas Navidad! | Fri Dec 16 1988 11:20 | 17 |
| Plan at least one half pound per person; so four to five pounds.
Wash the scallops in cold water, and pull off those extra thingies
on the side (I don't know what to call them, but they're like
tendons -- they get rubbery and tough when you broil them).
Melt enough butter to coat the bottom of an oven-proof baking dish.
Place the scallops in the baking dish, sprinkle lightly with paprika,
and broil 7 -10 minutes. Serve immediately.
The only difference between this recipe and the recipe for individual
servings is the size of the dish you broil them in.
Have fun.
andrew
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| 1562.2 | SCALLOPS AND PARSLEY | GRECO::CASINGHINO | Crossroads seem to come and go | Mon Dec 19 1988 11:27 | 21 |
| Here's a great scallop recipe I use all the time.
1 lb scallops
2 tbsp olive oil
2 cloves garlic, crushed
2 tbsp chopped parsley
2 tbsp capers
1/4 cup diced roasted peppers
1/4 cup bread crumbs
In a large non-stick skillet, heat the olive oil and garlic on low
heat until garlic is lightly browned. Turn your heat up high and
toss in the scallops and parsley , stir frying until done. Remove
from heat and add capers, peppers and 2 tbsp of crumbs. Put into
a casserole dish, top with remaining crumbs and broil until
lightly browned. This meal is delicious and takes about 15 minutes
to prepare. You can get adventuresome and toss in a little sweet
vermouth into the pan after your scallops are done (to deglaze)
and add it to your caserole.
Lorraine
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| 1562.4 | Bacon Broiled Scallops | BTO::GEORGE_L | | Fri Jan 06 1989 17:28 | 31 |
|
This recipe is fairly simple and will make 4-main dish servings
or 8 first-course servings.
12 bacon slices
24 sea scallops(about 1 3/4pounds)these are larger than bay scallops
and work better with this recipe.
toothpicks
salt
seasoned pepper
watercress sprigs
1 lemon, cut into 4 wedges
1. Preheat broiler
2. Cut each bacon slice crosswise in half; wrap each half around
a scallop, securing with a toothpick.
3. On rack in broiling pan, place scallops side by side in one
layer; broil, 3 inches from heat, 8 to 10 minutes, turning
once halfway through cooking time.
4. Sprinkle lightly with salt and seasoned pepper; remove picks
if serving as a main dish; transfer to platter. Garnish
with watercress and lemon.
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| 1562.5 | Broiled Orange Scallops | SUPER::MACKONIS | | Thu Sep 21 1989 17:08 | 21 |
| BROILED ORANGE SCALLOPS
1 c fresh orange juice
1/2 c chopped parsley
2 T olive oil
1 T grated orange rind
24 sea scallops
(about 12 ounces)
Combine orange juice, parsley, olive oil and orange rind and sea
scallops in a medium size bowl. Cover and refrigerate for 24 hours or
overnight.
Preheat broiler, adjust broiler rack to 3 inches from heat.
Spear 2 scallops per 5" skewer, place on foil lined broiler pan.
Broil for 4 minutes turning scallops halfway thru the cooking, serve
hot or warm.
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