ready in about 20 minutes;
serves 6
You might need to buy:
- butter
- sea scallops
- orange juice
Serve with South Bank Scallops
ready in about 40 minutes;
serves 6
You might need to buy:
- whole milk
- water
- sea salt
- medium potato
- small onion quartered
- butter
- Ground white pepper
The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.
ready in about 45 minutes;
serves 2
You might need to buy:
- water
- Salt to taste
- fresh-ground pepper to taste
- vegetable broth
- arborio rice
- Olive oil
Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.
serves 4
You might need to buy:
- bay scallops
- salt
- white pepper
- sugar
- rice vinegar or white wine vinegar
- sesame oil
- cornstarch
- egg white
- strawberries
- sugar snap peas
- oil
- Juice of 1 lime
- minced fresh ginger root
serves 6
You might need to buy:
- sea or bay scallops
- white wine vinegar
- dry white wine
- heavy cream
- curry powder
- salt & freshly ground pepper
You might need to buy:
- For the scallops:
- butter
- juice of 1/2 lemon
- scallops
- salt and pepper
- For the sauce:
- dry vermouth
- dry white wine
- small pinch of saffron threads
Jared loves them. Part of our New Years 05/06 feast.
ready in about 15 minutes;
serves 6
You might need to buy:
- scallops
- bacon
- brown sugar
- toothpicks