Sentences with phrase «scallops serves»

Nantucket Bay Scallops Serves 2 - 4 as a starter

Make a beautiful dinner of seared scallops served over an artichoke risotto blanca.

The entrée is a choice of St. Jacques Pan-Seared Scallops served on a bed of creamy leek fondant and puff pastry along with caviar beurre blanc, or Grilled Petit Filet Mignon with porcini potato gratin and oven - roasted shallot béamaise sauce.

Delicious plump scallops served on a fresh veggie zoodle salad, served with a Citrus Balsamic Dressing

The mouth - watering menu runs from perfectly seared steaks and chops to pan-seared scallops served with sweet celery root puree and tangy caviar, and comfort foods like crisp chicken and waffles with maple - sriracha syrup.

Trilling's meals include such unique pairings as spicy chicken and red mole tomales in banana leaves, tender grilled shrimp with chocolate marinade, succulent pan-fried scallops served on chayote purée with tamarino, guava and chocolate sauce, and expertly sautéed duck breast in achiote chocolate sauce.

Hayley Silverman Courage, 2017 Scalloped serving bowl, polyurethane food ingredients (soba noodles, shiitake mushrooms, radish, carrots), epoxy resin, porcelain figurine, plastic flora, LED base 7 1/2 x 11 1/2 x 11 1/2 inches (19.1 x 29.2 x 29.2 cm)

Is that my favorite Pier1 scalloped serving bowl I see being used as a flowerpot?

Not exact matches

I drain the tender dumplings in another of Mom's castoffs, a colander I've used for the past 25 years, and serve them in the scalloped stoneware bowl that once belonged to her aunt.

Using tongs remove the shrimp and scallops from the block and divide the shrimp and scallops onto two warmed serving plates.

The menu also features celebrity chef Andrés and team's transformative take on other Bahamian favorites such as local Hog Snapper, grilled over a wood fire and served with a crisp endive salad, marcona almonds and radishes and Seared Scallops, with Hawaiian hearts of palm, tamarind, caperberries and citrus.

The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).

A simple and elegant dish, this watercress and shiitake risotto is made with fresh ingredients and can be served with scallops to make a complete meal that is perfect for spring and summer.

To serve, add half of ginger beer broth to shallow bowl, add two rice stick nests and four scallops.

Serve the scallops atop the parsnip puree, sprinkle the pine nuts on top, and add some more freshly ground nutmeg.

- Chocolate peanut Butter Monkey Protein Bars - Rustic Pear and Dried Cherry Gallette (thanks to Coombs bakery for the inspiration)- Apple Rhubarb Chutney (to serve with Brie and Artisan Whole Grain Bread)- Spelt Linguini with a Cashew Mango Cream and Bay Scallops (Inspired by my husband's dinner at the Flying Otter Restaurant)- Dinner Style Pomme Anna with Celeriac and Old Fashion Ham

You could even go super duper Sriracha crazy and serve it alongside my Sriracha Seared Scallops or Sriracha Almond Crusted Salmon!

This dish would be great served with seared scallops or baked chicken.

This recipe tastes best served VERY fresh, so don't let it sit or Scallops and Pasta dry out quickly.

This recipe is a quick, delicious and relatively fool - proof way to serve scallops.

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

I served these capsicums along with some creamy Dairy Free Dijon Scalloped Potatoes and a lil green salad.

I love serving this Arugula Chimichurri with roasted salmon, but it's also fabulous with pan seared or grilled scallops and makes a tasty dipping sauce for grilled or poached shrimp.

Recipe for a tasty, healthy, miso - flavored scallops dish served over soba noodles.

Arrange watercress on a serving plate as a bed for scallops.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

Entrées include a choice of Scallop and Lobster Pithivier served on a bed of saffron leek compote, puff pastry and caviar beurre blanc; or Beef Short Ribs with truffles, sautéed sweet breads, saffron potato purée and vegetable flan.

«Seafood Ravioli includes fresh Maine lobster, large sea scallops, and Gulf shrimp in a rich seafood broth with tomatoes, spinach, and finished with a Mornay sauce served over fresh spinach ricotta ravioli,» Dominguez continues.

Place a dollop of sauce atop the scallops and serve over mixed field greens.

Finally, Blackened Scallops also made an appearance, served over a thick Louisiana - style roasted corn maque choux stew.

Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six - course supper beginning with atuffed squash blossoms featuring roasted summer squash, farro, Farm at Doe Run cheese and basil pesto followed by herb porchetta, diver scallops and dry - aged rib eye with roasted chanterelles, mushroom escabeche and sweet onion soubise served in red wine reduction.

I recently hosted a bacon party at my house, and the far and away winning recipe was a recipe that prepared brussels sprouts with apples and bacon, served with pan seared scallops.

seafood lover's soup serves great with sourdough bread for dipping in the broth you can alter this to your tastes by adding scallops, salmon, etc..

I served pan seared sea scallops and the avacado fruit salad.

Serve this spicy scallop ceviche with plenty of tortilla chips.

Serve as a side or top with the lean protein of your choice... might I suggest scallops?!

Today, the Feast of the Seven Fishes is mostly cooked by Italian - Americans and instead of just fish, they serve other types of seafood like shrimp, clams, mussels, crabs, scallops, and more.

Serve the scallops with a generous dollop of tomatillo guacamole and a spoonful of corn salsa on top.

Satterfield serves seared scallops over a butternut squash purée laced with ginger, then tops them with a fennel and apple salad and a hefty portion of seed powder (see the recipe).

Cooking Channel serves up this Grilled Scallops recipe plus many other recipes at CookingChannelTV.com

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead.

Serve over the accompaniment of your choice, with the gremolata spooned over the scallops.

each bay scallops, medium shrimp, cod fillet) pepper, to taste fresh herbs, to serve (optional) Frank's Hot sauce (optional)

Divide the grape mixture over each serving of ajo blanco, top with 4 scallops, drizzle with olive oil and serve.

Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.

Serving Suggestions: Try this recipe with our Ancho Chili - Seared Scallops with California Avocado Roasted Corn Relish

Seared scallops over parsnip purée — start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.

Back in my chefing days at Mustard's Grill in Napa Valley we would frequently serve a ceviche very similar to this one made with scallops, coconut milk, an epic amount of lime juice, and lots of fresh herbs and chiles.

The first sea scallops I ever had were in a restaurant in Germany, large as hockey pucks and served with a brown sauce that I took to be similar to a barnaise.

Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.