Scallops In Cream And Mustard Sauce Recipe
Feb 17, 2011 General
Ingredients:
4 servings 1 lb. scallops, preferably bay
scallops
1 tbsp.
butter
1 tbsp.
finely chopped shallots
2 tbsp.
red wine vinegar
1 c.
heavy cream
Salt
1 tbsp.
imported mustard such as
Dijon or Dusseldorf
1 tbsp.
finely chopped fresh parsley
Directions:
If sea scallops are used, cut them into quarters. If bay scallops are used, leave them whole. Set aside. Heat the butter in a skillet and add the shallots. Cook briefly, stirring. Add the vinegar and cook until almost all the vinegar has evaporated. Add the cream and cook down over high heat until reduced by half. Stir in the scallops and salt to taste. Cool, shaking the skillet so that the scallops cook evenly, about 1 minute. Remove from the heat and swirl in the mustard. Sprinkle with chopped parsley. Note: Mustard must be used sparingly so as not to overpower the dish. Dish may be accompanied by noodles enhanced with a few sliced mushrooms and a salad of cucumber and dill.
Tags: 1 Tbsp, Bay Scallops, Chopped Parsley, Cucumber, Dill, Dish Dish, Dusseldorf, Heavy Cream, High Heat, Lb Scallops, Mushrooms, Mustard Recipe, Mustard Sauce Recipe, Noodles, Recipe Ingredients, Red Wine Vinegar, Scallops Recipe, Sea Scallops, Skillet, Swirl
Quick Kidney Beans Recipe
Dec 29, 2010 General
Ingredients:
1 cn
Red kidney beans
1 cn
Chopped tomatoes or equivalent amount of fresh tomatos
Salt
(only if using fresh tomatoes)
1/2 c
Chopped parsley
8
Shitake mushrooms, sliced into thin strips
Directions:
Load into microwaive container in layers following order of ingredients. Mix before cooking. Nuke for 3 minutes at high or until hot.
Tags: Chopped Parsley, Chopped Tomatoes, Nuke, Recipe Ingredients, Red Kidney Beans, Shitake Mushrooms, Thin Strips
Creamy Cucumber Soup Recipe
Nov 7, 2010 General
Ingredients:
2 lbs. peeled cucumbers, chopped
Salt
and pepper to taste
1/2 c.
hot water
1 med.
onion, chopped
1 clove
of garlic, chopped (optional)
1 green
pepper, chopped (optional)
1 tbsp.
butter or margarine
2 c.
light cream
2 tbsp.
chopped parsley
Directions:
Combine the cucumbers, salt, pepper, water, onion, garlic and green pepper in a saucepan and cook until vegetables are tender. Remove from heat and cool. Place in blender container and blend. Place back in the saucepan and add butter and cream. Heat through, then sprinkle with parsley. May be served cold. 6 servings.
Tags: Blender Container, Butter Or Margarine, C Light Cream, Chopped Parsley, Clove, Clove Of Garlic, Cool Place, Cucumber Soup Recipe, garlic, Green Pepper, Hot Water, Med Onion, Onion Garlic, Recipe Ingredients, Salt And Pepper, Salt Pepper, Saucepan, Tbsp Butter, vegetables
