Recipezaar: Scallops,Appetizers recipes

Scallops With Seaweed Butter

Wed, 28 Mar 2007 20:23:43 -0400

From L'atelier de Joel Robuchon -- posted by Dawn & Snezan

Polynesian Scallops

Mon, 09 Apr 2007 20:11:43 -0400

Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce. -- posted by Oolala

Hot Seafood Dip

Thu, 12 Apr 2007 20:41:12 -0400

Scallops and shrimp baked in an asiago cheese cream sauce. Heavenly. Serve with crackers, bread, veggies, whatever! My MIL's recipe. -- posted by RaspberryCordial

Chunky Gazpacho Salad With Citrus Scallops

Mon, 16 Apr 2007 16:36:07 -0400

Summer Salad!!! -- posted by GG #3

Scallop and Snapper Ceviche

Thu, 19 Apr 2007 16:45:31 -0400

Scallop and snapper ceviche -- posted by Wendy H.

Ceviche Mixto

Thu, 19 Apr 2007 22:09:45 -0400

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Scallop Fritters

Sun, 06 May 2007 23:41:01 -0400

Scallops, scallions, a bit a jalapeno crisped up in a light batter. Yum! From chef Jimmy Bradley at the Red Cat in New York City. -- posted by KathyP53

Scallops Wrapped in Bacon

Fri, 11 May 2007 15:19:46 -0400

A nice appetizer and quick! -- posted by "Food:The Way To Anyone's Heart"

Scallops in Pernod and Cream

Wed, 16 May 2007 22:05:35 -0400

This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course. -- posted by J. Ko

Scallops En Brochette

Thu, 17 May 2007 14:41:43 -0400

A nice light appetizer. -- posted by swiz58

Pan-Fried Scallop Salad

Sun, 20 May 2007 22:48:04 -0400

This truly luxurious dish combines pan-fried scallops and crispy Parma ham, a great combination of textures and flavours. -- posted by English_Rose

Gg's Piquant Scallops

Mon, 21 May 2007 20:36:28 -0400

I love scallops, especially the small bay scallops. These are the Gods of the sea. -- posted by Gloria 15x

Gg's Baked Scallops

Wed, 23 May 2007 09:22:06 -0400

How can you go wrong with scallops, seasoned bread crumbs, I prefer Italian croutons, crushed, garlic and fresh grated Parmesan cheese. UMMMM -- posted by Gloria 15x

Oriental Spiced Tiger Prawn and Scallop Soup

Mon, 28 May 2007 22:04:56 -0400

Fantastically quick and easy, this tom yum-style soup makes a great starter to a Southeast Asian meal. -- posted by English_Rose

Crispy Scallops With Chipotle Tartar Sauce

Tue, 29 May 2007 16:45:00 -0400

Womans Day recipe waiting to be tried. -- posted by Michelle_My_Belle

Scallop Ceviche

Wed, 13 Jun 2007 22:51:00 -0400

For a seafood treat try this simple recipe for fresh, raw scallops in a piquant citrus marinade. -- posted by English_Rose

Scallops With Sauce Vierge

Sat, 30 Jun 2007 11:31:47 -0400

A herby, garlicky dressing works well with juicy sea-fresh scallops in this tempting appetizer. -- posted by English_Rose

Whole Foods' Tropical Scallop and Mango Ceviche

Wed, 04 Jul 2007 23:04:54 -0400

Dairy-Free, Gluten-Free Prep time does not include 2-3 hours of refrigerated marination time. -- posted by Karen in OC

Bacon-Wrapped Scallops With Maple Syrup

Sat, 07 Jul 2007 14:33:42 -0400

This special treat pairs fresh scallops with bacon, drizzled with maple syrup. -- posted by English_Rose

Seared Sea Scallops With Tropical Salsa

Tue, 10 Jul 2007 23:50:35 -0400

I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too. -- posted by Oolala

Gourmet Stuffed Eggplant

Wed, 11 Jul 2007 00:17:05 -0400

This can be made ahead of time and then baked. It really kicks up an otherwise "easy" meal of spaghetti with meatballs or fettucine alfredo. Don't forget the salt... it helps with the eggplant's bitterness. I put in all of the ingredients that suit my own tastes, but you can leave some out depending on what your family likes (mine won't touch tomatoes!) -- posted by Little Mommy

Scallops With Bacon and Water Chestnuts

Sun, 15 Jul 2007 16:10:06 -0400

For a sophisticated seafood appetizer try this scallop recipe, a tasty combination of flavours and textures. -- posted by English_Rose

Scallops With Parsley Vinaigrette

Sun, 15 Jul 2007 16:12:28 -0400

A herb and lemon vinaigrette dresses these pan-fried scallops in this quick and fresh starter. -- posted by English_Rose

Steamed Chinese Scallops

Sun, 15 Jul 2007 16:12:58 -0400

Moist steamed scallops with a zingy Chinese-style sauce make a sensational starter in this fabulous fuss-free recipe. -- posted by English_Rose

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

Scallops With Fresh Tomato Sauce

Mon, 30 Jul 2007 06:05:33 -0400

This is a quick easy appetizer for a hot summer day. -- posted by chia

Simple Scallops With Dipping Sauce

Mon, 30 Jul 2007 06:05:37 -0400

Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy. -- posted by Chef floWer

Spicy Seared Scallops Tapas

Mon, 30 Jul 2007 06:05:43 -0400

The sauce in this dish is great sopped up with a loaf of crusty bread Enjoy! -- posted by Midwest Maven

Sesame Sprinkled Scallops With Sweet Chili Sauce

Wed, 01 Aug 2007 18:46:31 -0400

I have small white square plates, so this made a wonderful presentation when I decorated the plates with the sweet chili sauce and watercress. I finished it up with a drizzle of balsamic glaze -- posted by Abby Girl

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

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

Gg's Hot Mayonnaise-Glazed Scallops

Sun, 23 Sep 2007 22:59:09 -0400

This is sooo good. I haven't made it for ages and as soon as I finish printing it, I'm going to make it for tonight. -- posted by Gloria 15x

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~

Scallop and Shiitake Stir-Fry

Thu, 25 Oct 2007 00:07:03 -0400

From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach. -- posted by AmandaInOz

Scallops Creme De La Creme

Wed, 07 Nov 2007 01:42:18 -0500

This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation. -- posted by The Flying Chef

Scallop Puffs

Wed, 07 Nov 2007 02:27:14 -0500

Can't get any easier than this!!! The scallop mixture can be frozen ahead of time, then assembled on the day of your party. -- posted by Abby Girl

Blue Heaven Scallops

Thu, 15 Nov 2007 20:02:15 -0500

I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs. -- posted by Laurita

Bacon-Wrapped Scallops (Rachael Ray)

Thu, 29 Nov 2007 16:57:06 -0500

I'm posting this because I want to have it in my books to try. I love scallops and saw this on her show today. I have not tried yet, so if anyone does let me know how it worked. -- posted by Proud Veteran's wife

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

Asiany Scallops

Tue, 04 Dec 2007 01:58:35 -0500

from Sam the Cooking Guy. Because the scallops need to be seared, he recommends NOT using a non-stick pan. -- posted by Karen in OC

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

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

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

Asparagus and Scallop Rolls

Tue, 15 Jan 2008 15:20:34 -0500

I used this mixture to stuff mushrooms and thought it would taste good with asparagus. It is good with a mustard sauce -- posted by Chef #556231

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

Scallop, Shiitake and Prosciutto Skillet Surprise

Wed, 19 Mar 2008 17:13:57 -0400

This is a recipe I got at my grocery store. Each week they do recipes and let us taste. This one tastes so good that I had to share with you all. Hope you'll enjoy if you try it. It's not written the quantity of servings so I guess 4. If you try it, tell me how many serving you got and I'll edit it. Same thing for preparation and cooking time. -- posted by Boomette

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

Scallop Ceviche

Tue, 01 Apr 2008 01:28:49 -0400

An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Scallop Salad With Cumin Dressing

Fri, 04 Apr 2008 16:26:07 -0400

This is a nice cool summer salad that I discovered about 20 years ago by one of my favorite chefs, Pierre Franey. This is meant as a main dish, but also makes a nice first course if served in smaller quantities. -- posted by JackieOhNo!

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

Citrus Ceviche With Shrimp and Scallops

Tue, 27 May 2008 23:19:17 -0400

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended. -- posted by JanuaryBride

Shrimp and Scallop Ceviche (No Onions)

Sun, 06 Jul 2008 01:40:05 -0400

I came up with this recipe after having great ceviche at Mojito's in Pasadena. My husband, Cooper, can't tolerate onions so I wanted to develop great flavor without onions. -- posted by Matz

Japanese Take-Out Tempura With Dipping Sauce

Sun, 10 Aug 2008 02:42:56 -0400

Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Scallop Toasts With Wasabi Caviar

Tue, 21 Oct 2008 17:45:57 -0400

Food & Wine. October 1999. "Pretty pale green wasabi caviar is a mixture of whitefish roe and wasabi powder; it's available at specialty food stores. You can also buy the two ingredients and mix them yourself." WINE: German or Alsatian Riesling. -- posted by dicentra

Fried Scallops Chinese Style

Mon, 03 Nov 2008 01:03:05 -0500

Great as a appetizer! a little different but still all good. This is one of those recipes to use with the old timey electric woks that were so popular in the early 90's! That is where is developed from cause some nights in my early marrage then it was just easier to break out the wok than dirty up the stove and a bunch of pots etc. -- posted by Shawn C

Grilled Scallops With Avocado Cream and Salsa

Mon, 17 Nov 2008 20:10:43 -0500

I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour. -- 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

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

Glazed Scallop Skewers

Mon, 16 Feb 2009 01:29:49 -0500

Entered for safe-keeping. From First 3/09/09. The magazine states that the scallions help to reduce blood sugar, although IMHO the chutney would negate that benefit. -- posted by KateL

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

Aotearoa (New Zealand) Scallops With Pernod

Sun, 08 Mar 2009 01:41:37 -0500

Aotearoa is the name Maori's gave to New Zealand, it means Land of the Long White Cloud. The recipe is from the book Fleur's Place and has been submitted for the Spring 2009 Cook Book Swap Favourite Recipes. This is a fabulous book, with beautiful pictures and stunning recipes from a very well known chef in New Zealand. Rick Stein is said to have wanted to do two things in New Zealand, dine at Fleur's Place at Moeraki and to have Bluff Oysters. -- posted by Tansy.

Scallop Ceviche

Sun, 08 Mar 2009 01:48:35 -0500

easy to make, and will work with any firm flesh white fish or shrimp also. All seafood should be as fresh as you can find it when making this -- posted by Chef #358500

Scallops Bonne Femme (Scallops in White Wine Sauce)

Mon, 16 Mar 2009 18:48:22 -0400

WOW what a way to spice up a candle light dinner. This should be served like an appetizer -- posted by Shawn C

Pan Seared Scallops With Asian Dipping Sauce

Sun, 29 Mar 2009 20:22:03 -0400

These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy -- posted by Shawn C

Seafood Alfredo Baskets

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

From Simple & Delicious -- posted by Vino Girl

Roasted Sea Scallops With Potato Gnocchi, Peas and Mushrooms

Sun, 19 Apr 2009 23:38:41 -0400

this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings. -- posted by Shawn C

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

Sautèed Sea Scallops With Braised Leeks

Sun, 26 Apr 2009 21:31:37 -0400

The leeks are braised until they have an almost creamy texture and serve as a bed for the simple pan seared scallops. -- posted by Ice Cool Kitty

Skewered Scallops

Tue, 05 May 2009 12:27:04 -0400

A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5. -- posted by breezermom

Fried Portuguese Style Bay Scallops

Wed, 06 May 2009 01:03:12 -0400

This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here. -- posted by Ice Cool Kitty

Bacon-Wrapped Scallops

Tue, 12 May 2009 00:27:16 -0400

This recipe is from the R.S.V.P. section of an April 1982 issue of Bon Appetit magazine. It was requested from the Des Moines Golf and Country Club in Des Moines, Iowa. I like the fact that the scallops are oven-baked, not fried. -- posted by Leslie in Texas

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

Sea Scallops & Baby Fennel Provençal

Sun, 17 May 2009 15:38:33 -0400

From figsbaywine.blogspot.com Originally called for "1 good-sized glass white wine" but wrote it as 1 cup. Serves 2 as a main course or 4 as an appetizer. -- posted by ThatSouthernBelle

Delicious Coquilles St. Jacques

Tue, 19 May 2009 17:30:13 -0400

I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce -- posted by FrenchBunny

Coquilles St. Jacques

Wed, 20 May 2009 02:23:48 -0400

This recipe comes from the "Big Book of Appetizers" cookbook. If you are lucky enough to have some scallop shells (think garage sale!) they make the best presentation of the tender briny scallops in rich cream sauce served in the beautiful shells. If you haven't seen scallop shells at a garage sale lately, any gratin dishes or ramekins will work just fine. Posted for ZWT5. -- posted by TxGriffLover

Crab Cakes With Spicy Remoulade

Fri, 22 May 2009 02:10:55 -0400

This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree. -- posted by Leslie in Texas

Pancetta Wrapped Scallops With Ginger Citrus Butter

Thu, 28 May 2009 23:31:02 -0400

. -- 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

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

Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops

Mon, 31 Aug 2009 11:06:28 -0400

These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course. -- posted by Judikins

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.

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

Bacon-Wrapped Sea Scallops

Sun, 11 Oct 2009 02:49:41 -0400

A family favorite. -- posted by debbies dishes

Scallop Rumaki

Wed, 04 Nov 2009 14:04:36 -0500

Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks! -- posted by Chocolatl

Seared Nova Scotia Scallops

Wed, 18 Nov 2009 12:13:22 -0500

These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking. -- posted by Chef mariajane

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

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

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Prawn & Scallop Ceviche

Sat, 02 Jan 2010 10:40:19 -0500

Our New Year's Eve tradition is to have a Mexican extravaganza for an early dinner. Wanting something on the lighter side that goes well with Champagne we sought out an amazing Ceviche recipe. I took two recipes from Emeril on the Food Network's website and came up with this recipe. My husband and I lived in San Diego for 10 years and spent some time in Mexico eating authentic Mexican food, and I have to say this is the best Ceviche I have ever had. -- posted by Nicole McBride

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

Teriyaki Bacon Wrapped Scallops

Tue, 09 Feb 2010 14:42:36 -0500

This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate! -- posted by Chef #1545920