Sentences with phrase «large sea scallops»

A perfect seafood accompaniment alongside seared large sea scallops, with homemade gnocchi.

* 1 tablespoon olive oil * 1 tablespoon butter * 1 - 1 1/2 pounds large sea scallops * Coarse sea salt and freshly ground pepper

«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.

Not exact matches

Eight dry - packed sea scallops, «catch» removed and rinsed Eight large (U-21) shrimp, peeled and deveined 3 tablespoons fresh lime juice, divided 2 tablespoons fresh lemon juice 1 tablespoon crushed Sichuan peppercorns (or more to taste)

12 large dry - packed sea scallops, about two ounces each Extra virgin olive oil Coarse kosher salt Freshly ground Tellicherry black pepper

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.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

The sea scallop, the largest of the three, yields from 10 to 40 scallops per pound.

1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper

Before serving, try adding fresh cooked shrimp and / or large whole sea scallops that are just barely cooked (about three minutes each side, in real butter of course, with a pinch of thyme).

Try marinating whole large fresh sea scallops in this marinade sauce, just for a minute, turning them once, and then BBQ as usual.