| Coquilles Saint-Jacques Au Four |
2 lb Scallops
Salt and pepper Mushrooms -- finely chopped Parsley -- finely chopped Bread Crumbs Dry white wine Butter Lemon juice Sprig Parsley Wash and drain 2 pounds of scallops and arrange them in scallop shells or ramekins. If sea scallops are used, cut each into 4 pieces. Season the scallops with salt and pepper, cover them with finely chopped mushrooms and parsley, and sprinkle them with bread crumbs. Dot each shell with butter and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a few drops of lemon juice over each shell and garnish with parsley sprigs. Recipe By : The Gourmet Cookbook I
Salt and pepper Mushrooms -- finely chopped Parsley -- finely chopped Bread Crumbs Dry white wine Butter Lemon juice Sprig Parsley Wash and drain 2 pounds of scallops and arrange them in scallop shells or ramekins. If sea scallops are used, cut each into 4 pieces. Season the scallops with salt and pepper, cover them with finely chopped mushrooms and parsley, and sprinkle them with bread crumbs. Dot each shell with butter and sprinkle with 1 teaspoon dry white wine. Put the shells on a baking sheet and bake them in a hot oven (400F) for 10 to 12 minutes. Squeeze a few drops of lemon juice over each shell and garnish with parsley sprigs. Recipe By : The Gourmet Cookbook I
.... |
|
| Cold Trout In Orange Marinade |
3 Trout (about 3/4 lb each),
Gutted and scaled but with Heads and tails left on 1/2 c Extra virgin olive oil
Gutted and scaled but with Heads and tails left on 1/2 c Extra virgin olive oil
.... |
|
| Coconut Fried Shrimp |
1/2 lb Unpeeled medium-size fresh
- shrimp 3/4 c Pancake mix
- shrimp 3/4 c Pancake mix
.... |
|
| Clam Fritters |
1 pt Clams
1 tb Baking powder
1 tb Baking powder
.... |
|
| Clam Chowder |
25 ea Clams
1/2 c Water, boiling
1/2 c Water, boiling
.... |
|
|
