Recipezaar: Scallops,Dinner Party recipes

Steamed Scallops With Ginger, Soy and Sesame & Scallions

Sun, 29 Jul 2007 20:29:37 -0400

Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer. -- posted by English_Rose

Sea Scallops With Orange and Saffron

Tue, 31 Jul 2007 16:04:18 -0400

This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination. -- posted by Oolala

Shrimp and Scallop Stew

Mon, 06 Aug 2007 16:38:49 -0400

Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread. -- posted by Oolala

Fast and Easy Scallop Stir Fry for One

Thu, 30 Aug 2007 21:13:27 -0400

My favortie stir fry with seafood -- posted by Anme

Moroccan Bouillabaisse

Thu, 06 Sep 2007 12:16:33 -0400

My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves. -- posted by Manami

Honey Glazed Scallops With Peach Salsa

Tue, 11 Sep 2007 20:22:38 -0400

Another transfer from epicurious for safe-keeping. Sounds delicious, and how can you go wrong with scallops and peaches? The salsa is also apparently quite tasty with mangoes.... -- posted by Indigo!

Ginger Stir Fried Scallops

Tue, 11 Sep 2007 21:46:44 -0400

from Williams Sonoma's Cooking Basics. Serve with steamed white rice. -- posted by Recipe Reader

Bacon Wrapped Sea Scallops Served on Creamy Brie Sauce

Fri, 14 Sep 2007 11:01:21 -0400

Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal. -- posted by Vicki in CT

Spicy Cajun Scallops & Angel-Hair Pasta

Sat, 15 Sep 2007 06:58:26 -0400

Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes. -- posted by Manami

Shrimp Victoria

Wed, 19 Sep 2007 21:10:47 -0400

Quick, easy and delicious about sums up this delicious recipe! You can substitute scallops, lobster or crab in this dish. -- posted by Linda's Busy Kitchen

Crumbed Scallops

Fri, 21 Sep 2007 01:07:41 -0400

This is a recipe by chef Jeremy Jones as heard on Radio NZ. I have added a few extra ingredients. It is simple and very tasty. There is no reason why you couldn't use the same as a topping for other fish. I hope you enjoy!! :o) -- posted by Chef #592537

Stuffed Avocados

Sun, 23 Sep 2007 23:09:02 -0400

From the Pirate's House Cookbook, Savannah, GA. I have yet to try this but it sounded good so posting here for safe keeping. -- posted by Vicki in CT

Seafood Rustica

Fri, 28 Sep 2007 14:19:59 -0400

I got this wonderful seafood recipe from the Food Network. I have made it several times and we really enjoy it. Hope you do too. -- posted by Kathie's Kafe

Sauteed Scallops With Mushrooms

Sat, 29 Sep 2007 17:14:32 -0400

We served this at a dinner party served with risotto and it was a huge hit. -- posted by MGL the Cook

Scallops in Shiitakes

Fri, 19 Oct 2007 23:20:37 -0400

From Jillian Michaels, one of the trainers on The Biggest Loser T.V. show. The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps. -- posted by ~Jen~

Maine Seafood Stuffing

Fri, 09 Nov 2007 22:21:59 -0500

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird. -- posted by Linda's Busy Kitchen

Hazelnut-Crusted Scallops

Thu, 29 Nov 2007 16:58:22 -0500

This recipe is by Julia Rutland, it came in the trial edition of Coastal Living Magazine, 11/2007 edition. It is from a few recipes that are ready in 25 minutes! -- posted by Manami

Rumaki (Chicken Livers, Sea Scallops or Both)

Fri, 30 Nov 2007 17:20:43 -0500

These are some of my favorite hors doeuvres. -- posted by Alan Leonetti

Hot Seafood Coquille

Tue, 04 Dec 2007 01:09:19 -0500

A very rich, creamy seafood casserole -- posted by SuzieQue

Pan-Seared Scallops With Lemon Orzo

Thu, 13 Dec 2007 13:12:46 -0500

From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine." -- posted by picky-picky

Super Simple Scallops

Wed, 19 Dec 2007 02:29:25 -0500

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 -- posted by Aus/NZ Hosts

Ww Garlicky Lemon Scallops 4-Points

Thu, 20 Dec 2007 01:31:01 -0500

From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with recipe #272832. -- posted by TeresaS

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Scallops With Brussels Sprouts

Sat, 12 Jan 2008 02:12:04 -0500

Here's a recipe that is fast - 25 min. Ideal for Valentine's Day from Stuart Brioza and Nicole Krasinsky from Valentine's Day Dinner in Food & Wine Magazine, 02/2006 edition. Chef Brioza has a brilliant way of preparing the brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they are shredded and soft. -- posted by Manami

Seared Scallops With Champagne Saffron Sauce

Sun, 13 Jan 2008 00:50:01 -0500

This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice. -- posted by Midwest Maven

Sea Scallops Sauteed With Scallions

Tue, 15 Jan 2008 01:44:35 -0500

From Food for Thought, Favorite Recipes of Morristown-Beard School. -- posted by Oolala

Warm Scallops and Avocado Salad (Paul Anka)

Tue, 22 Jan 2008 18:38:51 -0500

From Last Suppers, If the World Ended Tomorrow, What Would Be Your Last Meal?, James L. Dickerson. Note, the recipe said 2 platefuls of spinach so I made it 2 cups for purposes of inputting the recipe. -- posted by Oolala

Sea Scallops Brochette With Pernod Sauce

Fri, 25 Jan 2008 17:15:19 -0500

A classic, easy-to-whip-up entrée. A delicate sauce made with Pernod and light sour cream perfectly complements the sweet and refined flavor of the scallops. -- posted by Chef #739050

Scallops in White Wine

Sun, 03 Feb 2008 21:23:16 -0500

from 1001 Low Fat Recipes. I would serve this over linguine. -- posted by dicentra

Stir-Fried Scallops With Asparagus

Tue, 05 Feb 2008 17:18:09 -0500

Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine. -- posted by Julie B's Hive

Pan-Roasted Scallops W/Orange Sweet Potato Puree, Wild Mushrooms

Wed, 20 Feb 2008 20:23:08 -0500

This recipe comes from another Jersey Shore Restaurant that I have eaten at, The Pier Village of Long Branch. -- posted by Norelllaura1

Scallops With Curry Chive Mayonnaise

Wed, 20 Feb 2008 20:54:24 -0500

Our favourite way to serve scallops. Serves 4 as a main course with sides of your choice or 8 as appertisers. -- posted by An_Net

Scallops Bonne Femme and Spinach With Crispy Prosciutto

Sun, 02 Mar 2008 21:01:10 -0500

By Rachael Ray and so easy! do NOT let the long ingredient list scare you, this is so easy and SO good! This also includes the recipe for Basil Garlic Bread served with this dish. If you want to impress or you love someone, make this SIMPLE recipe. -- posted by ~Robyn~

Sweet Chili Shrimp & Scallops

Thu, 27 Mar 2008 01:31:37 -0400

This recipe comes from a little restaurant in my town that my husband and I LOVE! One of the employees entered this recipe in a contest and they published it in our newspaper...I couldn't believe it when I found the recipe for our favorite appetizer from our favorite restaurant! It is on the menu as an appetizer but when I prepare it at home I serve it with rice and it is a main dish. -- posted by Stargazerlilly

Citrus Scallops (#2)

Mon, 07 Apr 2008 14:27:52 -0400

From 1001 Low Fat Recipes -- posted by dicentra

Scallop Burger Sliders With a Cilantro-Lime Mayo

Tue, 15 Apr 2008 01:51:22 -0400

These were served at Paula Deen's 60th birthday party. Recipe courtesy Libbie Summers. -- posted by cookiedog

Scallops-Harborside Style

Fri, 25 Apr 2008 19:42:44 -0400

This is a very basic recipe for broiled scallops that came from "Jimmy's Harborside Restaurant" in Boston years ago. Quick and easy to prepare. Serve with rice pilaf or couscous and spinach or "something green." Makes a pretty plate and is delicious. You could substitute shrimp for the scallops. -- posted by Alan in SW Florida

Scallops in Creamy Wine Sauce

Wed, 30 Apr 2008 00:58:15 -0400

Sea scallops baked in a creamy wine sauce. Rich and decadent, but oh so good !!! Perfect for a special occasion. Don't overcook the scallops !!! Adapted from The Fisherman's Wharf Cookbook in San Francisco. -- posted by Imagenie

Bourbon - Maple Scallops

Sun, 15 Jun 2008 20:29:19 -0400

Found at puppymomma's excellent food blog. -- posted by evelyn/athens

Shrimp and Scallops With Pesto Pasta

Fri, 27 Jun 2008 13:18:25 -0400

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer. -- posted by SCOOBYBOO

Scallops With Golden Cream Sauce

Thu, 07 Aug 2008 00:58:38 -0400

This is super easy and really good. This was one of the first dishes I started making when I moved out on my own and it's still one of my favorites. It's from the Favorite Brand Names Cookbook. -- posted by pesce_gurl

Linguine With Red Seafood Sauce

Thu, 07 Aug 2008 23:23:20 -0400

I love pasta so this is one of my favorites. The recipe calls for shrimp and scallops but I usually throw whatever seafood I have on hand into the mix. It's from the Favorite Brand Names Cookbook. -- posted by pesce_gurl

Yellow Rice & Seafood Salad

Fri, 19 Sep 2008 22:06:49 -0400

Similar to paella, but served chilled, this colorful summertime dish is the perfect centerpiece at summer outing! Summer is the best season for fresh cilantro and this recipe takes advantage of the herb's refreshing flavor. If you know my plight - I either have to join them (the residents' who always want rice twice a day) and this is the way I am doing it - I'm joining them sort of!! :) BTW - found this on Goya web site. -- posted by Manami

Elk Tenderloin All Dressed Up

Mon, 22 Sep 2008 00:58:50 -0400

Elk Tenderloin filled with Grand Marnier Scallops Yield: 4 This particular Dish is great on a BBQ. Things You Must Do the Day Before: marinate Jumbo Scallops in 1 oz of Grand Marnier the day before. Things You Must Not Do : Do Not Cut Your Bacon. it will be used to wrap the Scallops. Do not over cook Your Scallops! Most over cook their Scallops. They must be juicy and not dry at all. They may even look raw to you in the inside - but trust me - they are not. Check the internal temperature. -- posted by Chefbari

Prosciutto-Wrapped Shrimp and Scallops With Two Melon Sauces

Wed, 01 Oct 2008 01:14:03 -0400

From SoHo, a restaurant in Atlanta, these shrimp and scallops are wrapped in prosciutto, sauteed and then assembled atop melon slices with delicate sauce to make a "tower" or napoleon type entree. Very pretty presentation and wonderful flavor that doesn't overpower the seafood. From "Atlanta Cooks: 125 Recipes from Top Atlanta Chefs" by Melissa Libby. Comes together in a snap. Great for entertaining! -- posted by Epi Curious

Bay Scallop Pesto

Sun, 05 Oct 2008 09:56:07 -0400

Would go great on some fettuccine with a nice cucumber salad. -- posted by wattamess

Poached Scallops With Tarragon Vinaigrette

Mon, 06 Oct 2008 15:02:50 -0400

Food & Wine. -- posted by dicentra

Coquille St. Jacques

Thu, 23 Oct 2008 14:16:45 -0400

this is defintely the best way to enjoy fresh scallops, i have had it on my menu since march, do try!! -- posted by johnny cuddos

Carrot Bisque

Sun, 26 Oct 2008 20:17:11 -0400

Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist. -- posted by Erin K. Brown

Seafood Filo Pie

Mon, 03 Nov 2008 01:18:02 -0500

I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons. -- posted by JustJanS

Fish Soup With Tiny Seashells

Mon, 03 Nov 2008 22:39:42 -0500

From 365 Ways to Cook Pasta. Serve with salad and bread. -- posted by dicentra

Moroccan-Spiced Scallops With Tomato Couscous

Sun, 09 Nov 2008 19:11:25 -0500

Pearl couscous which is from Israel is what they recommend that we use. Country Home Magazine, September 2008 edition. We are planning on making this real soon. It is quick and looks wonderful! -- posted by Manami

Scallops-Pecans Wilted Salad

Thu, 27 Nov 2008 00:42:17 -0500

This salad is beautiful, easy & quick! Makes a lovely Holiday Dish! Better Homes & Gardens Magazine, November 2008 edition! -- posted by Manami

Grilled Pineapple and Scallops Teriyaki

Wed, 03 Dec 2008 23:15:55 -0500

Fresh sea scallops are quickly marinated in a simple mixture of fresh pineapple chunks and sweet Teriyaki sauce. Skewered and then grilled to perfection, the pineapple and scallops combine for a sweet and delicious flavor. Serve over a bed of steamed rice or enjoy as an appetizer. Grilling up an assortment of appetizers starts your celebration with a tasty bang. Marinating time is 30-60 minutes. -- posted by Manami

Smoky Seafood Cocktails

Mon, 08 Dec 2008 17:45:04 -0500

A light first course like shrimp cocktail is an ideal way to kick off a superhearty Thanksgiving meal. Here, Grace Parisi, from Food & Wine Magazine, revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then she tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish. This calls for 4 hours chilling time, a fast & healthy recipe and can be made ahead of time. Recipe by Grace Parisi. From: Ultimate Thanksgiving Planner: Time-Saving Tips. November 2008, *If you can't get cracked stone-crab claws, you will need to crack them yourself!! Working with one crab claw at a time, wrap it in a kitchen towel. Working carefully, lightly crack the crab claw with the back of a knife or a mallet to expose as much of the meat as possible(the sweetest part)leaving the pincers attached. -- posted by Manami

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Baked Scallops

Mon, 29 Dec 2008 23:11:37 -0500

Easy and elegant for a last minute dinner party (or to impress that someone special :)) -- posted by Alan in SW Florida

Seafood Lasagna

Mon, 05 Jan 2009 23:31:31 -0500

Retaurant quality meal from your very own kitchen. Adapted from Cooks.com website. -- posted by sydney200025

Seared Scallops With Pumpkin Soup

Tue, 06 Jan 2009 19:44:55 -0500

From Men's Health, January/February 2009 -- posted by Vino Girl

Simple Scallops

Thu, 08 Jan 2009 00:18:48 -0500

This is the way my husband prepares scallops;simple and simply good. The flour coating gives the scallops a crispy exterior and makes extra tasty; nothing to distract from the sweet taste of the scallops. -- posted by Sage

Scallops in Champagne

Sun, 11 Jan 2009 12:43:47 -0500

Enjoy piping hot, sprinkled with chives. -- posted by English_Rose

Scallops With Lemon Sauce

Thu, 22 Jan 2009 16:57:10 -0500

This is a great dish if you want to impress people because it tastes fantastic and it looks very impressive. It is very strong with lemon but then you have the subtle heat from the chili. With this you only need one so on one plate serve three or four scallops. -- posted by Chef #1139532

Seafood Thermidor

Sat, 14 Feb 2009 10:56:06 -0500

This is a simple and elegant seafood dish that is best when served right out of the oven. Its a guaranteed dinner party pleaser. -- posted by annya127

Coquille St. Jacques

Mon, 23 Feb 2009 11:45:05 -0500

This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Recipe#149885) for dessert. Bon Appetit! -- posted by Alan in SW Florida

Luxury Cullen Skink

Sat, 28 Feb 2009 10:34:50 -0500

Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley garnish. I very lightly fry them in butter just before serving the the soup. -- posted by Phyllis Elias

Grilled Scallops and Vegetables With Cilantro Sauce

Sun, 01 Mar 2009 18:05:31 -0500

This is so good. I love grilled scallops and the vegetables and cilantro sauce bring this to another level. -- posted by mommyoffour

Seafood Risotto

Tue, 10 Mar 2009 14:51:08 -0400

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition. -- posted by Manami

Decadent Lobster & Scallop Risotto

Tue, 17 Mar 2009 02:19:19 -0400

An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish. -- posted by Ultimate foodie farmer

Seafood Alfredo Baskets

Sun, 29 Mar 2009 20:26:20 -0400

From Simple & Delicious -- posted by Vino Girl

Seared Scallops or Shrimp With Orzo Risotto

Mon, 30 Mar 2009 18:20:59 -0400

A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy! -- posted by Nif

Seared Scallop Salad With Ponzu Sauce

Sun, 05 Apr 2009 21:56:18 -0400

The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works well in this recipe. Ponzu is traditionally made with Japanese lemons (yuzu), sometimes available in the US, but limes may be substituted. Store ponzu sauce, covered, in the refrigerator for up to a year, the flavor improves with age! We didn't use the fennel seeds personal preference & it turned out great without it! ;) Found in Saveur Magazne, Issue # 45. -- posted by Manami

Lori's Sea Scallops With Roasted Red Pepper Pesto

Wed, 22 Apr 2009 01:15:35 -0400

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy! -- posted by lhgolden

The Realtor's Sauteed Scallops With Lemon-Mustard Sauce

Wed, 22 Apr 2009 12:42:29 -0400

I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago. -- posted by Realtor by day, Chef by night

Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

Wed, 22 Apr 2009 12:44:22 -0400

This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back. -- posted by Realtor by day, Chef by night

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream

Fri, 15 May 2009 01:05:23 -0400

Prepare sauce ahead of time if desired and reheat gently as scallops cook. -- posted by Brookelynne26

Creamy Scrumptious Scallops

Tue, 23 Jun 2009 16:17:38 -0400

Creamy luscious scallops as an appetizer or even over pasta, garnished with fresh strawberry. (adapted from "Recipes from the road") -- posted by Derf

Garlic Scallop Kebabs

Thu, 16 Jul 2009 14:10:15 -0400

This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time! -- posted by Kelly0412

Seared Scallops /W Grilled Corn & Scallion Salad

Thu, 16 Jul 2009 14:20:33 -0400

Perfect summer recipe. I used corn from a local farm and it was great! I used this recipe as a start but didn't really follow it to a T: http://atthehotplate.blogspot.com/2009/07/sitting-on-train-heading-back-to.html I recommend thawing the scallops in the refrigerator or on the counter for best results. Read through the directions before starting. -- posted by Andrew Mollmann

Poached Scallops With Capers

Wed, 29 Jul 2009 15:55:37 -0400

This dish is elegant enough to serve on those special accasions. Serve over linguine or your favorite noodles. Pol Martin Cookbook. -- posted by daisygrl64

Seared Scallops on Lemon and Spinach Risotto

Mon, 03 Aug 2009 11:39:20 -0400

I love scallops and this is one of my favorites! -- posted by Realtor by day, Chef by night

Seafood Pot Pie

Sun, 09 Aug 2009 20:55:25 -0400

Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience! -- posted by Manami

Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Tue, 18 Aug 2009 17:19:17 -0400

This recipe with the very long name was submitted to "Bach for More" by a member of the French family of de Broglie, among whose members has been a very famous physicist. This preparation of the dish is a Bordeaux one. -- posted by Dan-Amer #1

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Wasabi-Ginger Crusted Scallops With

Mon, 14 Sep 2009 18:07:56 -0400

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa. -- posted by Melanie B.

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Seared Scallops, Orange Rice, and Citrus Key Lime Sauce

Fri, 25 Sep 2009 16:45:26 -0400

This is a very quick cooking dish with tons of flavor. Fresh sea scallops cook up so quick and I love to use some fragrant jasmine rice flavored with orange zest to compliment the flavors. Serve this sauteed snow peas or fresh roasted zucchini, something light and simple to compliment the light dish. -- posted by SarasotaCook

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Seafood-Stuffed Shells

Tue, 06 Oct 2009 12:59:29 -0400

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve. -- posted by Catnip46

"baby" Scallop Po'boy

Mon, 26 Oct 2009 16:18:45 -0400

I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself? -- posted by Melanie B.

Coquilles St. Jacques

Tue, 24 Nov 2009 02:28:00 -0500

With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor. -- posted by Claudia Wey

Sarasota's Seared Scallops With Spinach and a Curry Sauce

Mon, 14 Dec 2009 10:31:55 -0500

Quick, very easy and I like to think a bit healthier, even though it does have cream, it is a lighter sauce. I serve this with some couscous (garnished with scallions and cilantro or parsley for a little flavor) and roasted grape tomatoes (with olive oil and oregano) for a light dinner. -- posted by SarasotaCook

Sea Scallops With Roasted Red Pepper Sauce

Wed, 16 Dec 2009 20:47:58 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series. -- posted by Molly53

Scrumptious Scallops and Shrimp With Linguini

Sun, 20 Dec 2009 20:04:51 -0500

I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate. -- posted by ShadowRider1998

Scallops With Potato Pancakes With Caviar Sauce

Mon, 21 Dec 2009 10:46:38 -0500

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut. -- posted by Manami

Orange Glazed Scallops

Tue, 05 Jan 2010 11:47:30 -0500

One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!! -- posted by Brazilianflavor in Atlanta, GA

Sweet Orange Basil Skewers With Shrimp & Scallops

Wed, 06 Jan 2010 16:44:02 -0500

A light healthy start to 2010. Fresh flavors of fresh oranges, basil, shrimp and sea scallops served over my recipe #407149. Grilled outside or inside on a grill pan makes this quick and easy. You can even broil these is you want. Light and healthy! Add some grilled veggie like zucchini or snow peas for a great light dinner. -- posted by SarasotaCook

Garlic Scallops With Angel Hair Pasta

Tue, 19 Jan 2010 17:21:46 -0500

Fast, weeknight meal. -- posted by Katanashrp

Pan-Seared Sea Scallops With Browned Butter Sage

Fri, 29 Jan 2010 18:02:32 -0500

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite! -- posted by MarthaStewartWanabe

Bay Scallop Chowder

Sat, 06 Feb 2010 10:25:38 -0500

From the My Great Recipes collection. I added salt to taste. -- posted by SuzV