14342 glazed scallops wilted napa Recipes

sea scallops , cut in half horizontally, salt, black pepper, fresh lime juice, fresh orange juice, fresh lemon juice, grated peeled fresh ginger, honey, olive oil, ground red pepper, garlic clove, crushed, chopped green onions, chopped fresh cilantro, chopped seeded plum tomato, diced peeled avocado, chopped red onion, chopped fresh cilantro, chopped jalapeno pepper, fresh lime juice, olive oil, salt, black pepper, garlic clove, crushed, bibb lettuce leaves (optional)

lemon juice, canola oil, reduced-sodium soy sauce, honey, garlic cloves, minced, ground ginger, sea scallops (about 1-1/2 lb)

napa cabbage, coarse salt, minced gingerroot, red pepper powder, sugar, garlic juice, onion juice, scallions, cut into 1-inch lengths, coarse salt

napa cabbage, green onion, chopped, butter or 4 tbsp margarine, ramen noodles, sliced almonds, sesame seeds, white wine vinegar, canola oil, soy sauce, sugar

napa cabbage, red bell pepper, green bell pepper, red onion, rice wine vinegar, ginger, minced, garlic, minced, sesame oil, honey, dry mustard

napa cabbage, shredded, jicama, peeled and shredded, daikon radish, shredded, granny smith apples, peeled, cored and shredded, carrots, shredded, stalk celery, finely sliced, firm pear, peeled and shredded, cilantro, finely chopped, olive oil, orange juice, lime juice, lemon juice, seasalt and pepper, to taste

napa cabbage , cut crosswise into fine ribbons, dressing, olive oil, lime juice, teasp. honey, teasp. cumin, garlic gloves, minced, s +p

scallops, olive oil, knob of butter, coarse sea salt, brandy, tangerines , juice only, thick chives (approx 2 chives per scallop), olive oil, knob of butter, shallots, peeled and thinly sliced, double cream, salt and freshly ground black pepper, tangerine segments, oil, for greasing, butter, for brushing, black pepper

scallops, sea scallops, salt, pepper, olive oil, salad, shelled edamame , cooked according to package instructions, red bell pepper, finely chopped, white or black sesame seeds, lime juice, asian chili paste, coarse salt, freshly ground black pepper, combine all the ingredients and set aside., puree, the cooked edamame, (the rest of the package), lime juice, water, chopped fresh mint, chopped garlic, salt, ground pepper

scallops, sliced prosciutto, toothpicks, olive oil, freshly ground black pepper, white wine

scallops, rinsed and patted dry, french dressing, garlic, crushed

scallops, sherry, white sugar, salt, bacon, cut in half, water chestnuts, sliced, green onion , cut into 1 inch pieces

scallops, fresh lemon juice or concentrate, holland house sherry cooking wine, cornstarch, butter, sliced carrots, garlic, minced, sliced mushrooms, dried thyme, frozen pea pods, thawed, diagonally sliced green onions, hot cooked rice

diced shallots, oranges , zested, olive oil, orange juice, chicken broth, dry white wine, habanero peppers, cut into quarters, stems and veins removed, orange liqueur (recommended : grand marnier), sea scallops rinsed and dried, salt and freshly ground black pepper, chopped chives and orange slices, for garnish

bacon slices, cut in half, sea scallops (about 2 lb), maple syrup, butter, melted, grated orange rind, fresh orange juice, salt

napa cabbage, finely shredded, carrots, shredded, red bell pepper , julienned, pickled ginger, finely shredded, seasoned rice vinegar

a very popular appetizer i served at 1 time, scallops (if large cut in half crosswise), egg yolks, cream, melted butter, cooled to room temperature, lemon juice or white wine vinegar, salt, cayenne pepper, amount of orange zest, all purpose flour for dusting scallops, evoo or clarified butter enough to saute scallops

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.