14
June
2009
Puttin on the Ritz Scallops
1 pound bay scallops
1/4 pound Ritz crackers
3/4 teaspoon garlic powder
3/4 teaspoon oregano
3/4 teaspoon thyme
1 can cream of mushroom or cream of celery soup
2/3 cup milk
Paprika
Preheat oven to 375 degrees F.
In a 9-inch round dish, mix soup and milk and set aside.
Break up 1/3 of the crackers and mix a 1/3 of the spices; coat half the scallops, then place in dish with soup mixture. Repeat with the remaining scallops.
Break up the remaining crackers into very fine pieces and mix well with the remaining spices. Sprinkle mixture evenly over the top of the scallops. Sprinkle paprika over the top. Bake for 30 to 35 minutes. May be put under the broiler for a couple of minutes to put a light crust on top.
Serve with rice on the side or under scallops.
If we are to teach real peace in this world, and if we are to carry on a real war against war, we shall have to begin with the children. — Mohandas Karamchand Gandhi
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Posted: Seafood
10
June
2009
Paprika Scallops
3/4 cup seasoned bread crumbs
1 tablespoon sweet paprika
1/4 cup flour
1 3/4 pounds scallops
4 tablespoons olive oil
1/2 cup scallions, chopped fine
2 tablespoons fresh parsley, chopped
Lemon slices for serving
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the scallops and toss thoroughly to coat. Heat olive oil in a large frying pan over medium high heat.
Add the scallops and let them brown nicely, stirring gently, about 5 minutes. Add the scallions and parsley. Cook for 3 minutes and serve, garnished with lemon slices.
Makes 4 servings.
Never say never, for if you live long enough, chances are you will not be able to abide by its restrictions. Never is a long, undependable time, and life is too full of rich possibilities to have restrictions placed upon it. — Gloria Swanson
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Posted: Seafood
9
June
2009
Scallops Kebab
1/2 pound scallops per person
Soy sauce
Oil and Vinegar Dressing
Green bell pepper
Onion
Tomatoes
Marinate scallops in mixture of 1/2 soy sauce and 1/2 oil and vinegar dressing for about 4 hours. Alternate scallops with chunks of green bell pepper, onion and fresh tomatoes on skewers. Grill outside about 20 minutes, or until scallops are done.
Humankind cannot stand very much reality. — T. S. Eliot
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Posted: Seafood
27
May
2009
Scallops in Garlic Butter
1 to 1 1/2 pounds scallops
3 tablespoons sliced almonds
1/4 cup butter
5 large cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
Rinse scallops and pat dry; then cut any large scallops in half. Set aside.
Place a wok over medium heat; when wok is hot, add almonds and stir until golden (about 2 minutes). Pour out of wok and set aside.
Add butter. When butter is melted, add garlic, parsley and lemon peel and stir for about 1 minute. Add scallops (a portion at a time, if necessary) and stir fry just until opaque throughout; cut to test (3 to 4 minutes). Transfer scallop mixture to a platter. Top with almonds and serve immediately.
Serves 4.
Those who hear not the music. . . think the dancers mad. — Unknown
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Posted: Seafood
