136458 scallops sauce med sur Recipes

scallops (10-20 size), head red leaf lettuce, sesame oil (but can substitute vegetable), meyer lemons (juice), extra virgin olive oil, sugar, fine ground black pepper or grains of paradise, salt

scallops, minced garlic, diced tomatoes, chopped onions, sliced mushrooms, white wine, butter slices

scallops, cut into 4 ths, teas. old bay seasoning, thick bacon cut into thirds, toothpicks

scallops in shells, washed, olive oil, brandy, fresh flat-leaf parsley, chopped, crusty bread to serve

portuguese chourico sausage, scallops, lemon , juice only, green onion, chopped, fresh parsley to garnish

scallops, tb butter, potatoes; medium, cubed, onions; small, diced, garlic (optional), qt milk ; or cream your choice, kosher salt and pepper to taste, top with paprika and chopped parsley, serve in bread bowl (ooh i love that!)

sea scallops ****see note, lime juice, red onion, chopped fine, jalapeno pepper, seeded and finely chopped, chopped cilantro, avocado, tomatoes, peeled, seeded, small dice, salt, olive oil, as needed --- bibb lettuce leaves

unsalted butter, divided, minced shallots, dry white wine, whipping cream, chopped fresh tarragon, divided, pernod or other aniseflavored liqueur (optional), sea scallops, patted dry, head of butter lettuce, leaves separated

bacon, watercress, thick stems trimmed, kirby cucumbers, cut into spears, radishes, quartered, instant flour (such as wondra), kosher salt and freshly ground pepper, extra-virgin olive oil, sea scallops (about 16), juice of 1 lemon, chopped fresh chives, thick slices rustic bread, toasted

applewood smoked bacon or other thick-cut bacon, u -10 size) sea scallops, essence , recipe follows, salt, bamboo skewers , soaked in warm water for about 30 minutes, freshly ground black pepper, unsalted butter, at room temperature, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

scallops , cleaned by fishmonger (retain shells for serving), uni ( sea urchin), cleaned by fishmonger, seaweed , ognori, rinsed free of salt, mustard oil, at room temperature, black mustard seed, freshly ground, tomato , overripe, mirin, at room temperature, cayenne pepper , to taste, coarse sea salt , to taste, freshly ground pepper, crushed ice (for presentation)

scallops, cleaned, shrimp, peeled and deveined, blanco tequila, lime juice, freshly chopped cilantro leaves, salt and freshly ground black pepper, coconut, halved and drained , for serving, optional

fresh scallops , without roe, well chilled, juice of 2 limes, golden caster sugar, white wine vinegar, cucumber , deseeded and diced, mild extra virgin olive oil, pickled ginger, a bunch watercress , well wached, to garnish

unsalted butter, hazelnuts skin removed and coarsly chopped, white wine vinegar, coarse salt and ground pepper to taste, sea scallops (about 12) cut in half horizontally, baby arugula 1/2lb. washed and dried

scallops, toasted nut or seed powder (i use ground pecans or walnuts), chilli powder, blue tortillas chips, sliced apples, lg. purple onion sliced, citrus vinergarette recipe, purple onion chopped, garlic chopped, citrus juice (i like a blend of lemon, orange and grapefruit), olive oil, fresh basil, mix all 5 ingredients in blender until smooth

a pinch of saffron threads, mayonnaise, and a half tbsp of whipping cream, lemon juice, scallops with the roe attached, butter, olive oil, handfuls of mixed salad leaves, handful of small chevril leaves

bay scallops, salt and pepper to taste, olive oil, cooked long grain white rice, fresh or frozen black eyed peas cooked, chopped red onion, chopped celery, fresh chopped parsley