How To make Idaho Chicken Scallop
3 T Butter or margarine
1/2 c Celery,chopped,w/leaves
2 c Milk
2 t Salt
1/2 t Marjoram,dried leaf
4 ea Idaho potatoes
1/2 c Onion,chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken,cooked,cut up
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a
boil. 5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat. 6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish;
sprinkle with remaining salt. 8. Pour chicken sauce over potatoes; cover and bake in preheated
425'F. oven 1 hour, or until potatoes are tender.
How To make Idaho Chicken Scallop's Videos
In the Kitchen with Idaho Mountain Anglers - National Baked Scallops Day
When we're not fishing, we're cooking all types of fish! March 12th is National Baked Scallops Day. Easy and delicious recipe below!
Ingredients
16 large sea scallops , (1 - 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup panko bread crumbs
4 tablespoons Parmesan cheese , grated
2 tablespoons parsley , chopped
4 tablespoons unsalted butter , melted
2 tablespoons extra-virgin olive oil
Instructions
Preheat oven to 400 degrees.
Dry scallops well with paper towel and remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop (the muscle is much tougher to eat than the scallop).
Combine the salt, pepper, paprika, cayenne, panko, Parmesan, parsley, olive oil, and butter in a bowl stirring well until combined.
Place the scallops into an 8x10 baking dish, then cover with the bread crumb mixture.
Bake for 15-18 minutes or until the topping is browned.
Are Some Restaurants Serving Fake Scallops?
Some restaurants have served their customers fake scallops. Inside Edition gathered samples of scallops from a popular fish market in New York City. They were sent to Applied Food Technologies in Florida, where Molly Sims and her colleagues specialize in seafood DNA analysis. The lab found there wasn't any scallop within the food. Instead, surimi, a fish paste, was found within the scallops. A seafood expert says of all the creatures in the sea, scallops are the most frequently substituted.
Chef Franck Bacquet's Sea Scallops
Sea scallops and sauce recipe demonstrated Saturday, October 20, 2018, by Chef Franck Bacquet of Bacquet's Restaurant in Eagle.
These SCALLOPED POTATOES are a must-try!
Scalloped Potatoes are an easy and decadent side dish.
SCALLOPED POTATOES RECIPE:
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Parmesan Potato Stacks Recipe
This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. They are very flavorful due to the thyme, garlic and parmesan which I always love to pair when cooking potatoes. If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.
To print the recipe check the full recipe on my blog:
#potatostacks #parmesanpotatostacks #potatorecipes
0:00 - Intro
0:17 - Butter muffin pan
0:29 - Peel potatoes
0:39 - Cut potatoes into thin slices
0:54 - Add the rest of ingredients
1:38 - Toss to coat
2:00 - Layer potatoes into stacks
2:25 - Baking time
2:59 - Enjoying the results
Ingredients
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
1. Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices, preferably using a mandoline.
2. Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
3. Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper.
4. Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
5. Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme.
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AU GRATIN POTATOS the e z way with COPPER CHEF SQUARE PAN
AUGRATIN POTATOES the e z way with COPPER CHEF SQUARE PAN
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