Greek Fish Chowder Kakkavi
This comes from a frugal gourmet cookbook. I’m posting it for zwt 6. Greece note: add up to 1/2 lb. Of your choice of shellfish.
Grand Marnier Seafood Casserole
A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great lenten dish, and suitable for company. Modified from the houston livestock show & rodeo 50th anniv. Cookbook. Serve with a salad and…
Gordon Ramsay S Jerusalem Artichoke Risotto With Scallops
This is a really good way to use jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results…
Ginger Stir Fried Scallops
From williams sonoma’s cooking basics. Serve with steamed white rice.
Ginger Scallops
From “just cook this” with sam the cooking guy
Get Sassy Seafood Skewers With Jerk And All The Perks
Look at this – shrimps (prawns), scallops, pineapple and red (bell)peppers marinated in authentic recipe #204926 by de roché, skewered and then grilled before being served in papaya boats…..we have not finished yet, also served with a salad of melon…
Garlic Scallops With Angel Hair Pasta
Fast, weeknight meal.
Garlic Scallops And Shrimp
A simple but elegant and delicious dish suitable for company.
Garlic Scallops
Posting for zwt 2006 (asian region). I love scallops and can’t wait to make this one myself. Looks fairly easy and quite tasty if the ingredients are any indication.
Fried Scallops For Four
This is based on a recipe from paula boyer rougny’s, happiness is a kitchen in maine. She says you may optionally “skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce.”