Archive for the 'Fish, Shellfish' Category

Bacon-wrapped Scallops

PrintBacon-wrapped Scallops Ingredients10 slice bacon 20 large sea scallops 1 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup fresh chives Instructions Preheat oven to 350˚F. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes. Cut each slice crosswise in half. Cool. Wrap 1 bacon piece around sides of each scallop and secure
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Linguine with Scallops and Snow Peas in a Saffron Sauce

Take care to keep the cooking time brief, not only to avoid overcooking but to preserve the liquid given up by the scallops.

Ginger Scallops

“By itself or served over rice, this dish is elegant but easy to prepare”

Steamed Mussels in White Wine & Cream

PrintSteamed Mussels in White Wine & Cream Ingredients 48 large mussels scrubed and debearded 2 green onions finely chopped 1 cup dry white wine 1 cup heavy cream 1 cup carrots cut into julienne strips 1 cup leeks sliced 1 cup Hollandaise sauce 2 tablespoons fresh parsley choppedInstructions In a large covered saucepan over medium heat, steam mussels and green
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