Sentences with phrase «over scallops»

Discover dating workshops, advice and coaching that will help you manifest I was eating dinner with a guy I had been dating when he dropped this bomb casually over scallops.

Hi Lyn, that's because some people like more lemon over their scallops than others.

Place scallops over the succotash, squeeze a little extra lemon juice over the scallops and garnish with julienned basil.

Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

Scatter lime zest over scallops, then cover them all over with 2 Tbsp.

Transfer skewers to a platter and squeeze some lime juice over scallops.

Drizzle sauce over scallops; serve immediately.

Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer.

Pour this mixture over scallops and serve immediately.

Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro.

Also, I am totally dying over these scallops.

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

In a separate bowl mix the rest of the ingredients and pour mixture over scallops using a small spoon, sprinkle with salt and pepper.

In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover.

I'm also obsessing over these scalloped edge sandals.

Also lusting over these scalloped flats...

If you're feeling particularly cheeky, you can take a straight line through the esses, ramming full blast over the scalloped ridges like a bulldozer atop a sand castle.

Not exact matches

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.

Over the years I would prepare a ton of different variations from scalloped....

After your scallops have cooked for 2 minutes, turn them over.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.

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

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

«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.

Thread the scallops on skewers and grill over a medium hot fire until they are golden brown on the outside and opaque throughout, about 2 to 3 minutes per side.

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.

Heat oil in a non-stick sauté pan over high heat, then add scallops to the pan, ensuring they do not touch.

While the risotto is solidifying (the last 5 minutes), sear scallops (seasoned first with lots of salt and pepper) in a dash of olive oil and some butter over high heat.

Let me break down Seared Sea Scallops -LCB- over Tomato Bacon Jam & Herb Infused Grits -RCB- layer by layer.

Seared Scallops over MicroGreens with Orange Tarragon Vinaigrette with Butter Poached Lobster

I've kept my technique the same over the years, attempting to perfect the dark brown crust on each side of my scallops.

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).

Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid.

Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes.

Charred - Scallion Sour Cream & Garlic Confit over Duck Fat Roasted Potatoes — An extravagant departure from scalloped potatoes.

The fabulous dipping sauce, which combines mustard powder for heat and Dijon - style mustard for complexity, is also wonderful over tuna, crab, or scallops.

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.

I think these scallops would also be great over rice (or any grain, really); pasta would work, too (but seriously... when does pasta NOT work?).

Whether you decide to make this because you're craving scallops or the idea of some spicy mushrooms over grits sounds good to you doesn't matter: they're delicious either way.

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

Try to spoon some of the truffle butter / oil over the top as you are cooking them to coat the scallops and cook them evenly.

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.

Turn the scallops over and cook on the other side until golden brown, about 3 1/2 minutes longer.

Make the scallops: In a small saucepan set over medium heat, heat 2 teaspoons of olive oil.

I've been meaning to share this recipe for seared scallops over parsnip puree for some time now, but couldn't get around to it.

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.

Chop up a lemon — flesh, rind, and all — and stir it into an herby salsa to spoon over sweet charred scallops.

Immediately spoon over cooked steak and scallops.