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Yep!!!! This was dinner tonight and might I add it was so so good!!! Mongolian Beef #Chinese food
Brown Sugar, Dark Brown, Mongolian Beef Recipe, Pf Changing, 30 Minute Mongolian, Mongolianbeef, Soy Sauces, Flank Steaks, Copycat Recipe
30-minute copycat P.F. Chang's Mongolian beef recipe by justataste: Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce.
In need of a quick dinner option? Take on the takeout with 30-Minute Mongolian Beef! RECIPE: http://www.justataste.com/2012/10/pf-changs-mongolian-beef-recipe/ #recipe #beef #beefrecipe #quickandeasyrecipes #dinner #recipeoftheday #mongolianbeef
30-Minute Mongolian Beef (PF Chang's copycat recipe) by justataste: Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down... #Beef #Flank_Steak #Oriental #Mongolian_Beef
30 minute Mongolian beef: vegetable oil, 1/2 teaspoon minced fresh ginger, 1 tablespoon minced garlic, 1/2 cup low sodium soy sauce, 1/2 cup water, 2/3 cup dark brown sugar, 1 (1-pound) flank steak, 3 scallions (green parts only) sliced into 1-inch pieces.
30-Minute Mongolian Beef Recipe | Just a Taste
Cauliflower Couscous-gluten and grain free!
Summer Couscous, Cauliflowers Couscousgluten, Fishcouscous6 Jpg, Red Snapper, Cauliflowers Couscous Gluten, Roasted Red, Grape Tomatoes, Grains Free, Gluten Free
Pan Roasted Red Snapper with Summer Couscous —
gluten free!!! Pan Roasted Red Snapper with Summer Couscous - Roost - Roost: A Simple Life
Cauliflower Couscous, gluten free
We have just returned from a holiday at the beach and though it was a much needed break I am looking forward to busily filling my days with cooking, shooting and enjoying family and friends under the bough of summer. While at the beach we had some amazing seafood freshly caught from the gulf, and I was reminded how fortunate we are to live so close to the sea! So in effort to lighten up our summer fare while still packing on the protein we have been whipping up this pan roasted red snapper along with an effortless "couscous" made entirely of vegetables. All the flavors of summer in a light and grain free dish! Easy Aioli * 1/2 cup mayonnaise * 1 TBS champagne or white wine vinegar * 1 TBS olive oil * 2 cloves of garlic, minced * pinch of salt Cauliflower Couscous (serves 4-6) * 1 head of cauliflower * 1 cup diced yellow onion (about 1/2 of an onion) * 2 cups grape tomatoes, halved * 3/4 cup basil, chopped * 3/4 cup italian parsley, chopped * 1/2 TBS lemon zest * 1/4 cup fresh lemon juice * 1/2 TBS ghee (or butter) * 1/2 tsp salt * freshly ground pepper Cut the cauliflower into small chunks (stalk discarded) and place in a food processor. Pulse until it resembles small grains of rice or couscous. Set aside. Heat ghee in a dutch oven or large pot over medium heat. Add diced onion and cook until translucent, about two minutes. Add tomatoes and cook for 5 minutes. Turn heat off and add cauliflower, herbs, lemon zest, lemon juice, salt and pepper. Stir until everything is combined. Place lid on pot and set aside. Pan Roasted Red Snapper (serves 4) * 4 4ounce wild caught red snapper filets, skin on * 1 TBS ghee * salt and pepper Heat ghee in a skillet over medium heat. Generously salt and pepper both sides of the filets. When the pan is very hot carefully add the filets to the pan skin side up. Cook on each side for 3 minutes. Remove from heat, transfer to a plate and loosely cover with foil to keep warm. To serve: Place a generous helping of couscous onto 4 plates. Top with a filet of snapper and then a dollop of aioli. Enjoy!
Pan Roasted Red Snapper with Summer Couscous
Honey Garlic Prok Chops Just finished these for dinner! They were SOOOOOOO good, I BAKED instead of grilling, and I marinated the chops all day......over pasta.....EVERYONE loved.
Glaze Pork Chops, Meatloaf, Porkchops, Pasta Dishes, Honey Ginger, Dijon Glaze, Meat Loaf, Food Photo, Glazed Pork Chops
Honey Ginger Dijon Glazed Pork Chops While there is still some good grilling weather to be enjoyed I thought I'd share a very quick and simple recipe for very tasty grilled porkchops which coupled with a simple pasta dish makes a great workday meal in only about 20 minutes! Grill 4 to 6 pork loin chops and brush repeatedly with the honey .
Honey Ginger Dijon Glazed Pork Chops - Rock Recipes -The Best Food Photos from my St. John's, Newfoundland Kitchen.
Coriander Cauliflower 301 Jpg, Vegetables Sid, Coriand Roasted, Recepten Recipes, Vegetables Vegans, Caraway Www Feastingathome Com, Healthy I, Roasted Cauliflowers, Vegans Pow A
A fantastic side to any #meatfree Monday recipe! Coriander Roasted Cauliflower with garlic, lemon and caraway. Visit your local Co-operative for all ingredients! www.centralengland.coop
Feasting at Home : Coriander Cauliflower with garlic, lemon and caraway
Tomato Basil Spaghetti Squash Bake
Spaghetti Squash Baking, Spaghetti Squash Bake, Vegans Cheese, Spaghettisquash, Squash Recipe, Basil Spaghetti, Vegetarian Recipe, Vegan Cheese, Tomatoes Basil
Squash Recipe | Tomato Basil Spaghetti Squash Bake
Tomato Basil Spaghetti Squash Bake. Use vegan cheese and fresh herbs, fresh garlic and fresh onions.
Tomato and Basil Spaghetti Squash Bake. +1 For Being A Healthy Vegetarian Recipe! Nice and filling! Swap for vegan cheese
Tomato Basil Spaghetti Squash Bake #spaghettisquash #recipes
Tomato Basil Spaghetti Squash Bake - simplexfood
Coconut curried shrimp... Great way to spice up ordinary weeknight dinners.
Coconut Curries Shrimp, Seafood, Shrimp Curries Recipe, Dinners, Coconut Shrimp Curries, Comforter Food, Shrimp Coconut Curries, Jo Cooking, Comfort Foods
Coconut Shrimp Curry tasty and flavorful coconut shrimp curry, comfort food at its finest. #dinner #recipes #maincourse #recipe #healthy
Coconut Shrimp Curry #coconut #shrimp #curry #recipe
Coconut Shrimp Curry | Jo Cooks Minus the rice, a great seafood option for paleo eating plans.
Shrimp Coconut Curry
Coconut Shrimp Curry - Jo Cooks
Freezers Recipe, Whole30 Recipe, Freezers Cooking, 50 Freezabl, Whole Food, Freezers Meals, Months Meals, Whole30 Meals, Whole 30 Recipe
More Skinnytaste Freezer Recipe Adaptions | OAMC from Once A Month Meals
50 Freezable Whole30 Meals
50 Freezable Whole 30 Recipes | Once A Month Meals | Freezer Cooking | OAMC
50 Freezable Whole30 Recipes | OAMC from Once A Month Meals | Freezer Meals | Freezer Cooking #clean #recipe #healthy #eatclean #recipes
50 Freezable Whole30 recipes - whole foods, healthy meals for freezer 50-whole30
50 Freezable Whole30 Recipes | OAMC from Once A Month Meals
Stuffed Portobello Mushrooms | Healthy Recipes Blog
Mushrooms Healthy, Get Healthy, Recipe Blog, Stuffed Mushrooms, Artichokes Spinach, Portobello Mushrooms, Healthy Recipes, Spinach Stuffed Portobello, Spinach Egg
Stuffed Mushrooms - look delish.
Spinach Stuffed Portobello Mushrooms | Healthy Recipes Blog
Spinach-Stuffed Portobello Mushrooms --Healthy Recipes Blog
spinach egg stuffed bellas
Try these healthy and tasty stuffed portobello mushrooms! Get healthy at Walgreens.com.
Spinach Stuffed Portobello. Ill twist it to have the artichoke spinach killer flare to it but less cheese more veggies and of course portobello instead of bread.
Stuffed Portobello Mushrooms | Healthy Recipes
This cabbage fried rice recipe is great for a light winter meal. Cabbage is a super-healthy vegetable that is available year-round.
Brown Rice, Cabbage Recipes, Winter Meals, Cabbages Fried, Fried Rice Recipes, White Rice, Super Healthy Vegetables, Cabbages Recipe, Lights Winter
**no veg oil and no white rice** This cabbage fried rice recipe is great for a light winter meal. Cabbage is a super-healthy vegetable that is available year-round.
This cabbage recipe is great for a light winter meal. Cabbage is a super-healthy vegetable that is available year-round. just take out the rice.
This cabbage fried rice recipe is great for a light winter meal. Cabbage is a super-healthy vegetable that is available year-round. I would use brown rice and use 1 tsp a person (4 for this recipe) of butter or coconut oil instead of veg. oil for thm E.
Cabbage Fried Rice
Sautéed Ginger Bok Choy Recipe – Stir-Fried Chinese Green Cabbage
Ginger Bok, Sauté Ginger, Bok Choy, Choy Recipe, Stir Fried Chinese, Food Cooking, Chinese Green, Cooking Asian Korean, Green Cabbages
Sautéed Ginger Bok Choy Recipe – Stir-Fried Chinese Green Cabbage --- swap veggie oil for olive oil
Sautéed Bok Choy Recipe (Stir-Fried)
Spaghetti Squash Shrimp Scampi - was pretty easy to make. Seen on another pin, cut squash in half and take out seeds then cook for 35 min. Followed the rest as it says
Spaghetti Squash Shrimp Scampi, 35 Min, Cut Squash, Food, Pretty Easy, Seeds, Squashes, Easy Spaghetti Squash Recipe, Shrimp Scampi Recipe
This week we are eating Spaghetti Squash! I am trying this Spaghetti Squash Shrimp Scampi recipe for dinner tonight.
Spaghetti Squash Shrimp Scampi | ChefKey
Noodles Stir Fried, Coconut Amino, Soy Sauce, Zucchini Noodles, Asian Zucchini, Shrimp Lowcarb, Lowcarb Protein, Shrimp Recipes, Paleo Recipe
Asian Zucchini Noodle Stir-Fry with Shrimp #recipe from justataste.com (gf soy or coconut aminos)
Asian Zucchini Noodle Stir-Fry with Shrimp. Gotta try this...maybe with arrowroot powder instead of cornstarch, coconut aminos instead of soy sauce and a homemade version of hoisin sauce.
Asian Zucchini Noodle Stir-Fry with Shrimp #lowcarb #protein
Asian Zucchini Noodle stir fry with Shrimp .Recipe from justataste.com
1. Spaghetti Squash With Bacon, Spinach, and Goat Cheese | 5 Quick And Easy Dinners To Make This Week Would love to try with turkey bacon
Spaghetti Squash, Low Carb, Easy Dinners, Squash Recipe, Business Weeknight, Gluten Fre Dinners, Goats Cheese, Goat Cheese, Turkey Bacon
Spaghetti Squash with Bacon, Spinach, and Goat Cheese | Here's An Easy Dinner For Busy Weeknights
1. Spaghetti Squash with Bacon, Spinach, and Goat Cheese | 5 Quick And Easy Dinners To Make This Week Low Carb Recipes
Spaghetti Squash recipe
Here's An Easy, Gluten-Free Dinner For Busy Weeknights
When the weather cools, warm up with a bowl of this creamy, savory chowder.
Savory Chowders, Bacon Chowders, Seafood Boards, Louisiana Seafood
Oyster and Bacon Chowder
Louisiana Seafood Board
Oyster and Bacon Chowder Recipe From LouisianaSeafood.com
Yummy scallops - recipe was true and these were delicious!
Seafood Recipe, Pansear Scallops, Pan Seared Scallops, Scallop Recipes, Scallops Recipe, Sea Food, White Wine, Yummy Scallops, Wild Caught
Pan-seared scallops recipe. Can't wait to try this; I'm always up for new seafood recipes! Note: use real butter.
Pan Seared Scallops - Great recipe and a great lesson on REAL scallop is, a must read for sea food lovers
delicious scallops Pan-seared Scallops 4 large dry scallops salt pepper 2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. August 3rd, 2008: 4:57 pm filed under dinner, recipes, savory, seafood, wine 63 nibbles at “a break” Courtney says: August 3rd, 2008 at 6:05 pm Those look fabulous!! megan says: August 3rd, 2008 at 6:27 pm I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty! Tony says: August 3rd, 2008 at 6:36 pm I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen! Manggy says: August 3rd, 2008 at 6:42 pm Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently) I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with. Mollie says: August 3rd, 2008 at 6:45 pm Beautiful, simple and perfect. Yum! tom says: August 3rd, 2008 at 6:48 pm The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again – do you have any ideas on how to manage the smells? Mrs Ergul says: August 3rd, 2008 at 7:16 pm So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool! peabody says: August 3rd, 2008 at 7:33 pm Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home. Cynthia says: August 3rd, 2008 at 8:19 pm Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat. Susan at StickyGooeyCreamyChewy says: August 3rd, 2008 at 8:37 pm They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;) Rosa says: August 3rd, 2008 at 10:05 pm Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning! Cheers, Rosa Laura @ HungryAndFrozen says: August 4th, 2008 at 12:45 am Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly. By the way, I always use dry Marsala for deglazing after cooking steak – uh-maaazing :) fanny says: August 4th, 2008 at 3:15 am Jen I’ve never seen something this beautiful. Bothe the pictures and the food. xx fanny Ellie @ Kitchen Wench says: August 4th, 2008 at 5:13 am Those pan seared scallops are absolutely gorgeous and making my mouth water! Naama says: August 4th, 2008 at 6:32 am The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature. Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :) Linda says: August 4th, 2008 at 7:43 am Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now. Amy says: August 4th, 2008 at 12:23 pm That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :) Susy says: August 4th, 2008 at 2:34 pm WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon! Dana says: August 4th, 2008 at 4:32 pm I also cannot resist these on restaurant menus – i’ll have to try them at home! Debbie Green says: August 4th, 2008 at 4:36 pm Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops…. Kevin says: August 4th, 2008 at 4:40 pm Those scallops look amazing! cindy says: August 4th, 2008 at 5:28 pm when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny. and beautiful scallops! White On Rice Couple says: August 5th, 2008 at 2:00 am Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics. The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :) joanne at frutto della passione says: August 5th, 2008 at 8:28 am Yum and by the way, yum! Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove! jenyu says: August 5th, 2008 at 2:38 pm Courtney – thanks! Megan – delish! It’s not so bad as long as you don’t overcook them :) Tony – ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;) Mark – I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all. Mollie – thank you! Tom – As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter). Mrs. E – yeah, they are pricey. We don’t indulge too often :) Peabody – I bet you guys have awesome scallops now! Cynthia – Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan – it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in – he will sometimes hold a reflector or flash for me to get the shot done faster! Susan – you betchya, hon!! Rosa – thanks, sweetie! Laura – ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks! Fanny – oh you! You take gorgeous pics all the time ;) Stop making me blush!! :) Ellie – thanks! Naama – thank you :) Linda – yummm! I hope you enjoy your scallops when you make them. Amy – Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :) Susy – yes! Mother Nature rocks the hizouse! :) Thanks. Dana – hope it works out for you at home. They are sooo good (and you can eat more at home too!) Debbie – thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*) Kevin – thank you, hon! Cindy – ha ha! Is your mom Chinese? ;) WoRC – hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;) Joanne – I hear ya. When it cools down, don’t forget to give it a try! Nate says: August 5th, 2008 at 2:49 pm Your photographs are simply beautiful. I am in awe. eula says: August 5th, 2008 at 6:48 pm oh goodness, those look delicious. megan says: August 14th, 2008 at 5:22 pm I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it! Jaden, Steamy Kitchen says: August 14th, 2008 at 10:30 pm omg. scallops. that last photo. want. need. hungry. jenyu says: August 18th, 2008 at 6:12 pm Nate – thank you! Eula – they were quite good, I must admit :) Megan – I trust you did it right, no need to thwack, hee hee. Jaden – are you kidding me? Babe, have you had a look at your own blog?? :) xxoo Christine says: August 21st, 2008 at 9:01 am Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process…. jenyu says: August 27th, 2008 at 10:18 am Christine – yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops! bookaholic_au says: December 14th, 2008 at 12:08 am Yum. Scallops are awesome. My favourite is a dressing of ginger, lime, lemongrass, sesame oil, fish sauce and brown sugar. Soak for a few hours, simmer for an hour, strain and reserve liquid. Pan seared scallops tossed through pasta with the sauce and double-podded broad-beans. I’ve only done this with decent but not gourmet/fresh pasta, and have a yearning to try it with fresh liguini. jenyu says: December 17th, 2008 at 1:07 pm BA – I generally never cook scallops for more than a few minutes or else they turn to rubber on me. Jen says: March 7th, 2009 at 9:38 am I went to market and bought a kilo of fresh fresh fresh scallops from a man in a little fish booth. They didn’t have any scallops, but upon asking, he produced a box he was holding for someone who didn’t seem to be showing up. The scallops are perfect, impeccably cleaned and fresh as can be. I had never cooked scallops before and they seared perfectly, just some salt and pepper added for seasoning. I used your ‘clean the pan by making a sauce’ method to cook some leeks to put under the scallops. The dish is just too pretty. Thanks for the guidance :) jenyu says: March 8th, 2009 at 8:56 am Jen – oooh, lucky YOU! How awesome. Really glad you got great scallops and cooked them up to perfection. Yummmmm. Robert Jantzen says: October 10th, 2009 at 9:57 am I clearly see why in fall 2009 a google search on the keywords “dry scallop recipe” returns this as the first hit. The food porn photos alone make the visit worthwhile, but indeed this is a terrific and easy way to do scallops with a “wow” result. We gave it a try but since we had picked up a new Italian product “truffle flavored balsamic glaze” at Castroni’s in Rome a couple months earlier, we drizzled that over the plated scallops as well at the end (the photos show instead scattered parsley for garnish, not mentioned in the recipe). Just the right finishing touch to kick it up a knotch BAM! (sorry for the emirilism). Thanks for sharing this with us. bee says: February 11th, 2010 at 11:30 am dear jen, i’ve never cooked scallops though i used to love eating them in my carnivorous days. i have a dinner party tomorrow and i will make these if i get “dry” scallops. i usually never experiment while serving guests, but this i will try ‘cos they look so gorgeous. if i don’t get “dry” scallops, i’ll try it with cod or shrimp. jenyu says: February 15th, 2010 at 12:57 pm Bee – oh hon, I hope it worked for ya! :) Golden Brown Crusted Scallops in Keylime Garlic Sauce « Instructions For Dancing says: July 25th, 2010 at 4:05 pm [...] I love scallops and have been fearful of making them at home…fear no more! I tried Use Real Butter’s Pan-seared Scallops recipe and they turned out perfect! The only changes I made were to use 1/4 cup of water mixed [...] Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen says: September 28th, 2010 at 8:28 am [...] Scallops on Simply Recipes Baked Scallops with Creamy Spicy Sauce on Rasa malaysia Pan-Seared Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold [...] Scrap all other comfort foods « Breathing Room says: October 16th, 2010 at 1:52 pm [...] used Pioneer Woman’s Risotto recipe, and this scallop recipe from Use Real Butter. Both recipes provided all the guidance I needed, and turned [...] Weekly Menu Plan – Week of May 9 and GF Happenings | Adventures of a Gluten Free Mom says: May 8th, 2011 at 10:53 pm [...] Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won’t be using real butter, olive [...] Pan seared scallops over gouda grits, green salad, bananas foster « Two Foodies says: October 18th, 2011 at 9:55 pm [...] Get large sea scallops, dry pack if you can find them (for an amusing treatise on the virtues of dry back vs. water injected scallops, click here). [...] Misty says: November 2nd, 2011 at 4:31 pm I HATE when my food tastes like ass!!! haha! These look just delightful though. And in the words of my husband, you had me at butter. 30 Dolla Piggy Plate | Piggy Hook says: November 12th, 2011 at 3:56 pm [...] extra special plate, since Piggy’s never made scallops before. But I found this great recipe: Pan-seared Scallops, and it was “absolutely delicious, and I don’t even like scallops that much,” [...] Paul says: November 19th, 2011 at 11:04 am Im lucky enough to live on the north east coast of England, so we get some great fresh King scallops. I just followed your recipe and 2 minutes on one side and 1 minute on the other cooked them perfectly. I skipped the sauce because I managed to burn it, maybe my non-stick pan was a bad idea for this? In the end I just drizzled a bit of lemon juice over them, and they were awesome, so thanks for sharing :) stephanie says: November 22nd, 2011 at 9:45 pm yum. just found this recipe and your blog on pinterest. so glad i did! Alibut says: November 23rd, 2011 at 7:29 pm If you are lucky enough to live in New England, Nantucket Bay scollops are in season right now. Expensive, but so worth getting as a treat. And they deserve the simple treatment your recipe calls for. I’ll try it out very soon – thanks! doodles says: November 23rd, 2011 at 10:47 pm Dear me those are drop dead gorgeous……………..I’m in the throws of Thankful day food, taking a bit of a break and now I think scallops would go great with turkey and dressing. Wonder what the guests would say? Cannot wait to replicate this beatiful dish……thank you!! Charlotte Ferreux says: November 24th, 2011 at 1:59 pm I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like! Jennifer says: November 24th, 2011 at 8:19 pm Wow, do you have any more recipes? Your directions and enthusiasm were absolutely hilarious to read…made me that much more excited to make some scallops! connie says: November 28th, 2011 at 3:10 pm what green herb did you sprinkle on top of the scallops? looks fantastic jenyu says: November 28th, 2011 at 3:12 pm connie – oh, just some chopped flat-leaf Italian parsley for color and a little flavor :) Lesli says: November 28th, 2011 at 4:32 pm What type of white wine do you suggest? I’m a newbie to cooking & I want to make these for date night :) jenyu says: November 28th, 2011 at 6:12 pm Lesli – i used a chardonnay in this one and it was great. Lucretia says: December 11th, 2011 at 2:25 pm I made these last week,simple, tasty and so delicious…I followed your directions exactly.Will make these next on Christmas Eve to add to my fish dinner :) Gluten Free Menu Plan – Week of December 19 | Adventures of a Gluten Free Mom says: December 17th, 2011 at 10:06 pm [...] out!), Mashed Potatoes with Cream Gravy, Green Beans. Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil [...] Patsy says: December 19th, 2011 at 2:15 pm Just found your blog through Pinterest. The scallops look and sound delicious. I was laughing out loud at your “taste like ass” comment. My middle son and I have sensitive palates…and after tasting some food, we turn and look at each other and say “this tastes like ass” at the same time! Heather says: March 2nd, 2012 at 12:28 am I found this recipe from pinterest and just made it tonight. I’ve never made scallops or eaten scallops (besides sushi) before and really appreciate all of your information about what scallops to buy and exactly how long to cook them. They turned out great! I am definitely going to use this recipe from now on! So delicious!!! Tay says: April 17th, 2012 at 9:03 pm OMG! I just made these. So easy. So yummy. My guy will just gobble these up on Friday when I make these for him. Lydia says: May 30th, 2012 at 1:43 pm OH.MY.GOD. These look devine! I know what I will be making for dinner =) sheila says: August 30th, 2012 at 6:48 am Perfectly said, I love how you put it. Your so right about the stuff they put in scallops, and glad to hear I can buy those dry scallops in Whole Foods. Why can’t we have more stores with fresh food and etc. It’s coming back like the old days , little butcher shops with the freshest of fresh meat . Gone will be the bulk stores with all the preservatives and crap to save the shelf life. leave a reply Name (required) Mail (will not be published) (required) Website please enter code above to leave a comment
Yummy scallop recipe. I must try!!
pan-seared scallops recipe
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