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Showing 851 - 860 of 960 results for scallops
Scallops--Raw Dried Fried and Seared
Episode
| From:
East Meets West with Ming Tsai
Scallops--Raw, Dried, Fried and Seared: Scallops on the Half Shell with Wasabi-Lime Vinaigrette; Seared Scallops with Hot Garlic Oil Chinese Sausage Sticky Rice Pouch
Chili Scallops and Warm Lentil Salad
Episode
| From:
Cooking Monday-Friday
Chili Scallops and Warm Lentil Salad
Shift 3: Resourcefulness
Episode
| From:
24 in 24: Last Chef Standing
The 11 remaining chefs are starting to feel the effects of cooking for seven straight hours. In a shift that tests resourcefulness, Michael Symon and Esther Choi ask the chefs to create a three-course meal worthy of a black-tie event in 60 minutes. But the chefs will have to be resourceful with more than just their time -- ingredients like strawberry milk, pimento cheese, carrot tops, dried scallops, Carolina reaper peppers and shell-on pistachios must also be incorporated into their meal. How they use the ingredients is up to them, but then it's up to judge Jet Tila to decide which chef will be clocking out.
New Year's Eve for Two
Episode
| From:
Down Home with the Neelys
The Neelys are celebrating a "New Year's Eve for Two," and you can bet your bottom it's going to be romantically delicious! First, it's a Grilled Rib Eye for Two with Arugula and Tomato Salad. Then, Gina's fixing up her special Passion Pasta filled with juicy shrimp and sea scallops galore. For dessert, it's a Dreamy Chocolate Mousse that will glide off your spoon like silk. Finally, a concoction that will make even the most finicky of suitors fall madly in love, the Love Potion Cocktail. The ball is about to drop, and this "New Year's Eve for Two" is sure to be a tasty celebratory meal!
Seared Jumbo scallops with Uni Sauce, Yukon Potatoes, Onion Jam and Parsley Oil
Recipe
| Courtesy of Sushi Ran
- Total Time:
- 57 minutes
Wine and Dine
Episode
| From:
Guy's Ranch Kitchen
Inspired by the bounty produced in nearby Sonoma and Napa counties, Guy Fieri asks his chef friends to make a meal with local wine as the star. Alex Guarnaschelli uses both red and white in her pecan- and breadcrumb-stuffed mushrooms, and she makes a surprise dessert of lemony cake bursting with juicy grapes. Marc Murphy prepares a cucumber-tomato salad with basil vinaigrette and a delicate stuffed quail with crushed potatoes cooked in flavorful garlic confit. Jonathan Waxman uses his culinary wizardry to turn cheap red wine into a mouthwatering wild boar ragu, and he roasts a succulent whole duck with chanterelles and a Cabernet Sauvignon sauce. Finally, Michael Voltaggio makes the unlikely pairing of wine and cherry cola in a delicious Kalimotxo cocktail, and he serves up perfectly seared bacon-stuffed scallops in a delectable green grape and yeast sauce over cauliflower.
Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo
Recipe
| Courtesy of Alex Garcia
- Total Time:
- 40 minutes
Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto
Recipe
| Courtesy of Stuart O'Keeffe
- Total Time:
- 50 minutes
