118551 sea blackened scallops blackened lemon reduction Recipes

dried penne pasta, onion (about 6 oz.), peeled and diced, garlic, peeled and minced, olive oil, grated lemon peel, lemon juice, butter, scallops (about 1 1/2 in. wide), rinsed, chopped fresh basil, salt and pepper

dry white wine, lemon , zest of, grated, bay scallops, dijon mustard, low-fat butter (40%), pasta, cooked and hot, chives, snipped, salt and pepper

linguine, olive oil, diver scallops (about 16 large), minced garlic, white wine, heavy cream, lemons , juice of, saffron thread, salt and pepper, chopped parsley (optional garnish )

uncooked king prawns (i allow 5 per person depending on the size of prawns.), scallops , no roe (i allow for 4 per person.), olive oil, garlic cloves, crushed, asparagus, thin stemmed, sugar snap peas, trimmed, lemon juice, dry white wine, cream, fish stock granules, fresh parsley, finely chopped, dill

scallops, milk, flour, butter, lite olive oil (or other veggie oil), garlic, minced, mushrooms, thinly sliced, shallots, chopped, fresh lemon juice, sherry wine (optional)

scallops, if large cut in half, low-fat milk, fresh lemon juice, butter, salt, pepper, green onion, chopped, dry breadcrumbs, parmesan cheese, grated, thyme

scallops , cut large in half, butter, onion, chopped finely, celery, chopped, fresh mushrooms, chopped, cream of mushroom soup, milk, soft fresh breadcrumb, grated cheddar cheese, fresh ground pepper

scallops, lemon , zest of, safflower oil, shallots or 1 onion, finely chopped, very ripe tomatoes, quartered or 1 (14 oz) can whole tomatoes, drained, salt and pepper, fresh thyme or 1 tsp dried thyme, bay leaf, garlic, fresh parsley or 1 sprig fresh chervil or 1 sprig fresh tarragon (or a pinch of each dried)

sea bass fillets (about 5 oz each), skin on, olive oil, divided, salt, divided, freshly ground black pepper, divided, lemons, peeled and thinly sliced , segments halved, juice of 2 lemons, chopped fresh oregano, capers, rinsed, pitted kalamata olives, roughly chopped

lemon, garlic cloves, crushed, red pepper flakes, sea bass fillets, salt, black pepper, olive oil

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

bay scallops, salt, pepper, butter (divided into two pieces), olive oil, minced shallot, white wine, lemon juice, chopped thyme

fresh broccoli, cream of shrimp soup, evaporated milk, mayonnaise, sherry wine, fresh shrimp, shelled and deveined, scallops, drained, lemon juice, pepper, salt, garlic powder, butter, shredded sharp cheddar cheese, dry breadcrumbs

scallops, minced garlic cloves, olive oil, paprika, lemon , juice of, white pepper, salt, heavy cream

sea bass fillet, about 1 inch thick, cut into 4pieces, olive oil, basil, salt and pepper, ratatouille jus, onion, thinly sliced, red peppers, cored and thinly sliced, garlic cloves, smashed, zucchini, cut in half and thinly sliced, yellow squash, cut in half and thinly sliced, olive oil, red wine vinegar, tabasco ., salt and pepper, roasted lemon asparagus, fresh lemon juice, extra-virgin olive oil, grated lemon zest, asparagus spears, peeled and trimmed, salt and pepper

sea bass fillets (or other whitefish), corn husks , soaked in hot water for 5 minutes (sanitizes and prevents burning on grill), salt and pepper, unsalted butter, tomato paste, fresh basil, chopped, unsalted butter, fresh cilantro, chopped, fresh lime juice, lime zest, minced, unsalted butter, shallot, minced, fresh lemon juice, lemon zest, minced

sea bass fillets, olive oil, butter, salt and pepper, flour, butter, lemon , juice of, chopped cilantro