How To make Apple Scallop Ramekins
4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained(3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry
1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice, parsley, basil and
salt; cook over medium heat, 5 minutes, stirring occasionally. 4. Meanwhile, melt 2 tablespoons butter in a small saucepan; blend in
flour. 5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly, until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs; sprinkle over
scallops. 10. Place under broiler; broil 3 to 4 minutes, or until crumbs are
golden.
How To make Apple Scallop Ramekins's Videos
Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Cooking for 2, Au Gratin Potatoes, Apple Crisp!
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Au Gratin Potatoes
2 russet Potatoes, sliced thinly
1/2 onion sliced thinly
salt, pepper, garlic
2 T. flour
1 T. butter
1/2 cup shredded cheese
2/3 cup cream or half and half
400. 40 minutes
Apple Crisp
2 apples cut thin
1/2 t. vanilla
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats quick or old fashioned
1/2 t. cinnamon
2 T. soft butter
1/4 cup pecans or walnuts,
375 30 minutes
Link to my Old fashion Apple Crisp
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promo code WHIPPOORWILL
Bible study
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Shrimp and Scallop Pie ( Seafood Pie )
EASY to follow recipe where you can use your favourite fish in this recipe for a delicious seafood pie.
Video recipe of the week: Apple Charlotte
Video recipe of the week: Apple Charlotte
Coquilles St. Jacques (Baked Scallop Gratin) | ENTERTAINING WITH BETH
A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
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BETH'S COQUILLES ST. JACQUES RECIPE
Serves 6 as a first course
*PRINT RECIPE HERE*
Ingredients:
1 pound of scallops (453 g) , cut into quarters
5 tbsp (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tbsp (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) tsp fresh thyme
½ (2.5 g) tsp salt
2 tbsp flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tbsp (11 g) freshly chopped parsley
Method:
Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts.
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Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
Hello There Friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandoline you have to find other ways to make this delicious dish, so in this video I present to you how to make Potato Au Gratin without a Mandoline! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish! Let me know what you think in the comments below.
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