Sentences with phrase «bay scallops»

For the blintzes I put the cup of bay scallops (drained, but not rinsed) in the blender (not in a food processor), added about a teaspoon of fresh basil, a pinch of salt and pepper, a pinch of dry fresh thyme leaves (you can add any herb you like I think — maybe even dill would work — or just parsley or green onion maybe).

Instead I opted for the Hervey Bay Scallops with pickled clam & chorizo at $ 6.50 each, the trio were perfectly cooked and served in the shells, making a delicious start to the meal.

Owning to the species» relatively low heterozygosity, de novo assembly produced much longer scaffold in bay scallop (N50 = 6.8 kb) than in Zhikong scallop (N50 = 1.5 kb)[26].

At the grocery last week I spotted Nantucket Bay scallops on special at the fish counter.

Marybourough's heritage streetscape and riverside parks serve as the picturesque backdrop for a foodie celebration of local delicacies including mouth - watering Hervey Bay scallops and Fraser Island prawns.

They are often substituted for bay scallops but are less tender and less flavorful.

Three restaurants offer gourmet buffet and à la carte cuisine: The Indochine specialises in contemporary Vietnamese, Asian and European cuisine, with specialities ranging from bay scallops in pancetta to Nha Trang lobster medallions, while the Indochine Grill offers European fine dining and a world - class wine selection, served to the tune of live pop and jazz music played on a baby grand piano.

Rhode Island Bay Scallop and Razor Clam Ceviche in Chilled Avocado Soup Washington Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale

Using strong wood or strong clear plastic toothpicks, or for stronger pieces, use metal poultry skewers, stuck at an angle, add a few fresh basil leaves and a couple of fresh bay leaves, then cover the cylinder with gently sautéed in sizzling butter (just barely cooked), a sprinkle of dry thyme, cooled baby bay scallops, or the large ones; sea scallops.

Previous studies have published bay scallop expressed sequence tags [23, 24] and transcriptome sequences [17], which provided valuable resources for gene cloning.

Opening Gambit: Start with the seared Qualicum Bay scallops with bacon, celery and chowder foam to show your commitment to local ingredients.

Shrimp (about 6 - 8 per person), peeled Scallops (about 1/4 pound per person)-- I use the smaller Bay scallops 1 medium onion, sliced 1 tablespoon coconut oil / ghee 1 cup coconut milk 1 tablespoon Red Thai Curry Paste 1 1/2 tablespoons fish sauce 1 clove garlic, finely chopped 1 teaspoon freshly grated ginger 2 - 3 cups seasonal vegetables, chopped 2 teaspoon Sucanat or coconut sugar 1/2 teaspoon apple cider vinegar or lime juice

From Spinach Pesto to Garlicky Bay Scallops, I know I have a few of my own.

bay scallops handful fresh cilantro, chopped 1 garlic clove, minced 2 shallots, minced 2 oz.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

I skipped the capers, added bay scallops and used jumbo shrimp cut in bite sized pieces - also Fire Roasted tomatoes replaced the petite diced.

Nantucket Bay Scallops Serves 2 - 4 as a starter

Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller.

Variation: Use tiny cocktail shrimp or sliced bay scallops in place of the white fish.

Calico scallops are smaller and less expensive than bay scallop as they are steamed opened and not shucked by hand.

The smaller and sweeter bay scallop yield 50 to 120 per pound.

Many bay scallops are imported from China and Mexico.

Researchers at Cornell Cooperative Extension's Peconic Bay scallop restoration program, based at Cornell's Cedar Beach, Southold, marine laboratory, had a special visit Friday afternoon from Kenneth Adams, commissioner of the Empire State Development Corporation.

The brown tide alga, Aureococcus anophagefferens, has been notorious on Long Island since it first appeared in 1985 having been responsible for the demise of the largest bay scallop fishery on the US east coast in the Peconic Estuary, the loss of eelgrass across Long Island, and the inhibition of hard clam recovery efforts in Great South Bay.

This delicious recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio.

The season for fresh sea scallops and bay scallops runs from October through March, while fresh calico scallops are available from December through May.

This one pairs bay scallops — which are rich in vitamin B - 12, selenium, zinc, magnesium, choline, phosphorous — with the healthy fats found in homemade mayo, all wrapped up in the 56 minerals and trace elements found in nori seaweed.

The researchers used the Northern quahog, or hard clam, and the Atlantic bay scallop, two economically - and ecologically - significant shellfish.

Add a rectangular platter of crispy, raw, white Belgian Endive leaves to the table as amuse bouche, tipped with a teaspoon of salmon quenelles, or tiny quenelles made from bay scallop purée.

The store did not have sea scallops, so I bought a cup (way too much) of little bay scallops.

I don't like bay scallops ordinarily; they are quite sweet — I prefer the big sea scallops.

Extravaganza: add a few tiny bay scallops, gently sautéed in butter and a pinch of thyme leaves, to the peas in the potato nest.

This Peruvian ceviche offers a plethora of interesting textures: the meaty chew of octopus, the refreshing bite of shrimp, and the marshmallowy smoothness of bay scallops.

The draft genome generated by the present study covered > 70 % of the whole genome and harbored > 87 % of the known gene transcripts, thereby constituting the most informative genome resource currently available for bay scallop.

Now is the time for Nantucket Bay Scallops.

How about a long party skewer, loaded with deep fried mini, breaded quenelles, breaded baby bay scallops, breaded coins of crab cake patties and small pieces of ready cooked cognac flambéed lobster claw meat in between?

Hervey Bay is also emerging as a vibrant player in Queensland's food scene and for a hatted dining experience, head to Coast Restaurant and Bar where you can dine on local Hervey Bay Scallops and Fraser Island prawns.

Plan on using about 4 clams, 4 mussels, 4 medium sized shrimp, 8 bay scallops and 1/4 lb of fish per soup container.

Plan on using about 4 clams, 4 mussels, 4 medium sized shrimp, 8 bay scallops and... Continue reading →

- 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

He's digging into fall squashes and pumpkins and coupling them with the island's much - treasured, yet short - lived bay scallop season with a dish of island bay scallops with honeynut squash gnocchi, ham, and a soft poached egg.

Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock and 1/2 clam juice, bottled Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)

Here I've combined it with purple potatoes and mushrooms or shrimp and bay scallops.

100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)

I love cooking steaks in my grandmother's cast iron skillet, so once my Certified Angus Beef ® Ribeyes were finished and resting, I quickly seared some huge sea scallops (bay scallops are the tiny ones; sea scallops are the big ones).