Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
5 tablespoons unsalted butter 12 large sea scallops (about 1 pound) 1 1/2 teaspoons chopped fresh thyme, divided 1/3 cup chopped shallots 1/4 cup husked[...]
Source: epicurious.com16 large sea scallops 24 large shrimp (peeled and deveined) 3/4 lb mixed mushrooms (incl. Oyster, chanterelle, cremini) 1/4 cup extra virgin olive oil , more[...]
Source: food.com1/4 cup basil leaves , finely shredded 2 tablespoons fresh lime juice 1 tablespoon extra virgin olive oil 1 small onion , minced 1 jalapeno, halved, seeded[...]
Source: food.com6 tablespoons unsalted butter 1/4 cup hazelnuts , skins removed and coarsely chopped 2 teaspoons white wine vinegar coarse salt and pepper 1 lb large scallop,[...]
Source: food.com6 tablespoons olive oil 2 tablespoons flat leaf parsley , roughly chopped 1 garlic clove , finely chopped 2 tablespoons lemon zest 1 lemon, juice of 2[...]
Source: food.com8 fresh scallops , cleaned and halved across 8 tinned water chestnuts , halved 8 slices bacon , halved salad leaves chopped chives , to garnish 1 Wrap each[...]
Source: food.com6 tablespoons butter 1/4 cup pecans , coarsely chopped 2 teaspoons white wine vinegar salt & pepper 1 lb frozen sea scallops 1/2 lb baby greens, wash and[...]
Source: food.com4 shallots (chopped) 1/2 cup dry white wine 1/2 cup cider vinegar 1/4 cup heavy cream 1 lb butter (cold, chopped) salt & fresh ground pepper (to taste)[...]
Source: food.com2 tablespoons minced onions 1 tablespoon white wine vinegar 1/4 cup water 1 teaspoon ground coriander 1/4 cup cold unsalted butter , cut into 4 pieces 3/4 lb[...]
Source: food.com16 large sea scallops 24 large shrimp (peeled and deveined) 3/4 lb mixed mushrooms (incl. Oyster, chanterelle, cremini) 1/4 cup extra virgin olive oil , more[...]
Source: food.com6 tablespoons olive oil 2 tablespoons flat leaf parsley , roughly chopped 1 garlic clove , finely chopped 2 tablespoons lemon zest 1 lemon, juice of 2[...]
Source: food.com