Scallops And Broccoli With Almonds Food

LINGUINE WITH BROCCOLI AND BAY SCALLOPS

Steps:

• Peel broccoli stems and cut into 1/4 inch thick slices.
• Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
• Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
• Heat remaining 1/2 cup butter in a large skillet.
• Add garlic and saute till softened.
• Add scallops, salt and pepper.
• Saute 3 minutes or till scallops are opaque.
• Add broccoli and heat 1 minute.
• Add pasta and heat through.
• Add cheese and serve at once.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

STEAMED BROCCOLI WITH ALMONDS

Steps:

• Place broccoli into baking dish and pour in water. Cover tightly with plastic wrap. Cook at 100 percent for 8 minutes. In a 1 cup glass measuring cup, melt butter with lemon juice, almonds and salt and pepper. Cook for 1 minute and 30 seconds.

SAUTEED BROCCOLI AND ALMONDS

Steps:

• Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
• In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

STIR-FRIED SCALLOPS WITH BROCCOLI

Steps:

• Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
• If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
• In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
• In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
• Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
• Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

PURPLE SPROUTING BROCCOLI WITH ALMONDS

Steps:

• Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the flaked almonds sprinkled on top.

BROCCOLI ALMOND SALAD

Steps:

• Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.

SCALLOPS WITH ALMONDS

Steps:

• Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
• Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil.
• Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
• Drain and place in serving dish; keep warm.
• In a skillet, saute almonds in margarine until browned.
• Add onion and salt; saute until onion is tender.
• Pour over broccoli; toss to coat.

SCALLOPS AND BROCCOLI WITH ALMONDS

Steps:

• Rinse scallops under cold water; pat dry with paper towels.
• Separate broccoli into bite-sized florets; cut stalk thinly on the diagonal.
• Chop green onions and ginger root.
• In a bowl, blend together chicken stock, sherry, soy sauce, cornstarch and sugar.
• In a wok or heavy skillet, heat oil over high heat until hot but not smoking.
• Stir fry scallops, turning constantly, just until they are opaque, about 2 minutes.
• Remove with a slotted spoon to a serving dish and keep warm.
• If necessary, add more oil to the wok.
• Add broccoli, green onions and ginger root; stir until coated with oil.
• Stir in the chicken stock mixture to coat the vegetables well; cover and steam for 2 minutes or until the vegetables are tender-crisp and sauce thickens.
• Return the scallops to the wok and toss to coat.
• Season with pepper to taste.
• Serve immediately, sprinkled with almonds.
• Makes 2 servings.