Mussels In Lemon Garlic Butter Sauce
Mussels in Lemon Garlic Butter Sauce makes the perfect appetizer or even the main dish itself when serve with a side of bread to mop up the delicious sauce.
For the full recipe, visit
CONNECT WITH ME!
Scallop Gratin - Fast & Easy Broiled Scallop Gratin
Learn how to make a Scallop Gratin recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
How to cook - Ragout of scallops with mushrooms.
You always dreamed to cook french ? :)
Here is a beautiful french Ragout of scallops with mushrooms. recipe !
This video will teach you how to do a great Ragout of scallops with mushrooms., simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
Cooking Perfect Scallops | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques
This fancy appetizer (or a full meal) is summery, lush, elegant and so delicious! Check it out:
INGREDIENTS:
4 king oyster mushrooms
1 cup of vegan cream
1 tbsp vegan butter
kelp, sea lettuce, wakame or nori sheets (or a combo of them all)
1 dried shiitake (optional)
1 liter of water
2 finely minced shallots
1 cup of dry white wine
1 tbsp of fresh tarragon
1 teaspoon of herbs de Provence
1 tablespoon of lemon zest
salt and pepper to taste
vegan cheese
breadcrumbs
METHOD:
Cut the king oyster mushrooms into circles, mince the tops, reserve.
Add the mushroom circles into a bowl or a mason jar, add the water, dry shiitake, and the seaweeds. Place it in your fridge for up to 24 hours. The longer they stay there the more it will develop the flavors of the sea
In a skillet, add the butter, when melted, add the shallots, saute in low flame for 5 minutes, do not let it brown. Add the minced mushroom tops, saute for 4 minutes more, add the wine, the tarragon, salt, and pepper, and the scallops, cook them for 5 minutes each side
Remove the mushroom scallops, put them in a separate bowl.
Add the cream to the skillet, let it reduce a little bit.
Add the mushroom scallops to an oven-safe plate or small ramekins, add the white sauce, the vegan cheese, and the breadcrumbs, put them under the broiler for 3 minutes, until the top gets golden. Remove from the oven and serve.
???? PRINTABLE RECIPE:
---------------------------------------------------------------------------------------------------------------
???? Dried shiitakes link:
---------------------------------------------------------------------------------------------------------------
???? Visit my Amazon Shop:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The food processor I love:
----------------------------------- SHOP HANZO --------------------------------------------------
???????? Amazon store:
???????? Hanzo Knives Website:
???????? Get a 25% discount with the code CHEFJANA
----------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques recipe by Chef Jana Pinheiro
Cooking delicious King Scallops in Half Shells with Garlic Butter
Join us in the Cornish Fishmonger's Kitchen as we show you how simple it is to create a scallop dish.
Simply add a piece of our award-winning garlic and herb butter to our King Scallops in half shells and pop under the grill for a delicious starter.
Scallops have a slightly sweet, delicate, and buttery taste. Succulent and soft, they lend themselves to a wide variety of mouthwatering recipes; from starters to main meals - with beautifully fanned shells which are pinkish on the outside and creamy white on the inside.
Scallop meat is some of the finest eating in the sea, with its body being divided into two parts, the scallop itself and the crescent shaped, bright orange roe. Both parts are delicious and can be prepared at the same time – pan fried quickly with a little butter is a real treat.
Unlike many other species of shellfish, they can ‘swim’ away from danger by puffing a jet of water through their bodies in a kind of pump motion.