Scallop Recipes

recipes arent written in stone if you find one that sounds good but has onions in it just omit them

you may or may not be interested to know that a woman asked me for a sherried chicken casserole I served at a luncheon. I knew the woman quite well and said sure will you give me your scallop lasagna recipe? She said yes. Well I wrote down the recipe she wanted on a nice card and gave it to her. For weeks I kept asking for her recipe. Well, she finally told me she didn't give out recipes! I felt she could have mentioned that when I first asked! Anyway, I have searched for this recipe for years! I finally found it and am giving it out to anyone who asks with the request that whomever you serve it to, if they ask where did you get this recipe you answer LISA HERTLEIN. Just in case it is her!

Note: Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats and game. In the case of seafood, ALLA BORDELAISE refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter.

In this recipe, fresh seafood is grilled and then topped with a light lemon sauce.

According to the authors, the hallmark of perfectly cooked Wiener Schnitzel is a crumb coating that's crisp and brown, yet doesn't stick to the meat(you should be able to slide a table knife between the two). The trick is to bread the meat just before you cook it, they claim.

Note: Increase the serving size of the scallops to 4 or 5 if serving this for dinner.

Variations: You can use sweet red,yellow,or green peppers or tiny green beans in place of the carrots. You can use scallions(cut in thin strips) or chives(cut in 3-inch lengths) in place of the leeks. You can use basil,coriander,thyme,or parsley in place of the dill. This recipe sort of says it all. Hope it works for you. Enjoy..

I've had this recipe for about 40 years. It's wonderful! and I'm glad you asked for it because I haven't made it in ages - it's on the menu for this weekend.

This might not be as good as some methods, but it's fast, easy and still delicious.

This is the classic French version. It is truly delicious.