Scallops on Shell with Asian Flavours - PETER HOWARD
Lift each scallop from its shell, remove black membrane and set the flesh to one side. Distribute equal amounts of green onion tops into each shell, and rest the scallop on top. Place preheated scallops, in their shells, flesh side up on the open ... [... more]
Australian Womens Weekly |
Seared scallop with chargrilled eggplant, taramosalata ...
Cut eggplant into 1 cm thick slices. Brush scallops and eggplant with olive oil and sea salt Preheat chargrill. Grill eggplant for 1 minute each side. Remove. Place scallops on top of eggplant rounds. Top with taramasalata and garnish with fish ... [... more]
Australian Womens Weekly |
Saffron scallops with spiced tomato sauce
Wash spinach thoroughly. Blanch in boiling water for 30 seconds and refresh immediately in iced water. When cold, squeeze out water. Bring spiced tomato chilli pickle to a simmer in a saucepan over moderate heat. Stir in saffron butter and ... [... more]
Australian Womens Weekly |
Seared scallops with pawpaw salsa
In a medium bowl, combine pawpaw, red capsicum, chilli, onion, lime juice, coriander and 1/4 teaspoon salt. Set aside. In a large plastic bag, combine flour, black pepper and remaining 3/4 teaspoon salt. Add scallops, and shake to coat. In a ... [... more]
All Recipes AU |
Sautéed Scallops
In a medium sized frying pan, melt butter over medium-high heat. Add garlic and rosemary with the scallops. Cook for 2 minutes on each side (or until desired doneness). Remove the rosemary from pan before serving. 2 sprigs fresh rosemary 500g ... [... more]
All Recipes AU |
Barbecued Scallops with Butter and Lemon
Melt butter in a saucepan over medium heat. Add onion and garlic. Cook until soft and transparent, about 5 minutes. Remove from heat,stir in lemon juice and salt. Place scallops in a large bowl, and toss with the butter mixture. Let stand for ... [... more]
All Recipes AU |
Seared Scallops with Spicy Fruit Salsa
Combine the pineapple, mango, cucumber, red pepper, coriander, lime juice and chilli. Season to taste with salt and pepper; set aside. Heat a large lightly oiled frying pan over medium-high heat. Season the scallops with salt and pepper. Add half ... [... more]
All Recipes AU |
Crumbed scallops
Pat the scallops dry with paper towels. Halve any large scallops. Combine the flour and pepper on a flat plate. Roll the scallops in the flour mixture to coat well, shaking off any excess. Dip the flour-coated scallops in the egg and roll in the ... [... more]
All Recipes AU |
Bay Scallops with Avocado and Salmon Roe
Combine the lemon juice, onion, coriander, and chutney in a bowl. Add a splash of Extra Virgin Olive Oil then gently fold in diced avocado. Season to taste. Sear scallops in a hot pan with olive oil. Each side (30 seconds). Place avocado salad in ... [... more]
Australian Womens Weekly |
Prawns and scallops in wine
Heat the oil in a deep frying pan over medium-low heat. Add leek and cook until tender but not browned, 4 to 6 minutes. (Add 1 tablespoon water, if necessary, to prevent scorching.) Add wine and stock. Bring to a simmer. Add prawns and scallops, ... [... more]
All Recipes AU |
Tarragon And Lime Scallops- PAMELA CLARK, ACP TEST ...
DO AHEAD: Uncooked scallops and lime wedges can be skewered up to 4 hours ahead. Cover; refrigerate until required. You need 24 bamboo skewers for this recipe; soak them in cold water for at least an hour prior to use to prevent splintering or ... [... more]
Australian Womens Weekly |
Fu Yung Gong Ye Gee (Omelette with Scallops)
Heat pan, add oil and brown garlic; remove. Sauté scallops for 30 seconds each side Beat eggs, add salt, pepper, milk and chopped shallots. Pour egg mixture over scallops. When egg has set, turn over and tip onto a plate. Serves 6 as part of a ... [... more]
Australian Womens Weekly |
