4 fillet scallops peppercorn Recipes

fish and shell marinade, shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock, sea scallops , side muscles removed and each scallop halved, fish fillets , cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions), sea salt or table salt, red pepper flakes, garlic , minced or pressed through garlic press, saffron threads, shredded fresh basil leaves, olive oil, pernod, fish stock, fennel , chopped medium (about 2 cups), carrot , chopped medium (about 1 cup), onions , chopped medium (about 2 cups), olive oil, garlic heads , outer papery skin removed, but heads intact, dry white wine (750ml) (preferably white cotes de provence), diced tomatoes with juice, leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups), fish frames , gills removed and discarded, frames rinsed and cut into 6-inch pieces, reserved shrimp shells, fresh parsley leaves , stems only, fresh thyme, bay leaves, whole black peppercorns, sea salt or table salt, orange zest from two oranges, removed in large strips with vegetable peeler, saffron threads, stew, mussels , shells scrubbed and beards removed

fresh boneless fish fillets, diced into 3 cm chunks, butter, lemon rind, grated, scallops, green peppercorn, lemon juice, salt and black pepper, freshly ground

shelled green prawns, red snapper fillet (substitute for any type seafood, mussels, scallops, etc), shredded coconut, black mustard seeds, butternut pumpkin, cut into 3cm cubes, water, coconut cream, salt, shopped tomato (1 can chopped romas will be fine), mixed spice, oil, green chilies, split in half & seeded (can be substituted with 1 1/2 tsp dried chillies), cinnamon stick, fenugreek seeds, brown mustard seeds, curry leaves (i used bay leaves in absence of), brown onion, sliced, garlic cloves, chopped, mixed spice, turmeric, sweet paprika, salt, chili powder, ground coriander, cumin, black peppercorns