SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
SEA SCALLOPS WITH LEMON BUTTER SAUCE
Make and share this Sea Scallops With Lemon Butter Sauce recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan over medium heat. Dust scallops with flour.
- Shake off and saute on each side until golden brown. Season with salt and
- pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley,
- capers and a squeeze of fresh lemon. Shake together. Serve at once.
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Quick & Easy Seafood Shellfish Scallop Chive Capers Lemon
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
SCALLOPS WITH HAZELNUTS AND BROWNED BUTTER VINAIGRETTE
Categories Salad Leafy Green Nut Shellfish Appetizer Quick & Easy Seafood Scallop Hazelnut Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
- Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.
SCALLOPS WITH HERBED BROWN BUTTER
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Provided by Dawn Perry
Categories Herb Shellfish Quick & Easy Dinner Seafood Scallop Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
SEARED SCALLOPS WITH LEMON BUTTER SAUCE
These pan-seared scallops with lemon butter sauce are delicious, elegant, and ready in less than 10 minutes!
Provided by Annalise
Categories Main Course
Time 10m
Number Of Ingredients 5
Steps:
- Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
- Melt butter in a large skillet set over medium high heat. Add thyme.
- Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
- Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
- Squeeze lemon juice over the scallops and serve.
Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.
PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!
Provided by MarthaStewartWanabe
Categories Savory
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- With a paper towel, thoroughly dry all sides of scallops.
- Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
- In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
- Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
- Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
- During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29
More about "scallops with browned butter sauce food"
BROWN BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
5/5 (8)Category EntreeServings 4Estimated Reading Time 1 min
SEARED SCALLOPS WITH BROWN BUTTER CAPER SAUCE RECIPE
From simplyrecipes.com
5/5 (6)Category DinnerCuisine AmericanTotal Time 30 mins
PAN SEARED SCALLOPS IN CHARDONNAY BUTTER SAUCE - THE FOOD BLOG
From thefoodblog.net
5/5 (10)Total Time 15 minsCategory Main CourseCalories 178 per serving
- Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
SAUTEED SCALLOPS WITH BROWNED BUTTER - TWO CUPS OF HEALTH
From twocupsofhealth.com
5/5 (1)Total Time 11 minsCategory Main DishCalories 179 per serving
- Clean and remove small muscle along the side of the sea scallops. Salt and pepper both sides.
- Add olive oil to a saute pan over medium high heat. Add scallops and cook 2 minutes. Turn scallops and cook another 2 minutes. Then remove scallops to a plate while you make the Browned Butter sauce.
- In the same saute pan, lower heat to medium, add butter and cook until foamy and slightly browned. Add in orange juice and continue to cook 1-2 minutes until sauce begins to slightly thicken.
BROWNED BUTTER AND SAGE SCALLOPS - AT HOME WITH SHAY
From athomewithshay.com
4.8/5 (4)Servings 4
- In a small saucepan over low heat, melt butter. Let it come to a low boil and add sage leaves. Continue to let butter cook at a low boil. Scrape the bottom from time to time to make sure that nothing is sticking to the bottom and burning.
- When you see that little light brown bits are starting to bubble to the top and it smells nutty like toffee, it is done. Remove the sage leaves and let them drain on paper towels. Turn the heat off and start on your scallops when you are about 10 minutes away from being ready to eat.
- Pat your scallops dry with a paper towel. In a large frying pan, heat a few tablespoons of the browned butter over medium high heat. Add the scallops in a single layer. Season with salt and pepper. When browned on one side, flip to the other side. Each side should only take 2-3 minutes to cook. Make sure not to over cook them. When they feel set and no longer jiggly, they are done or if you cut one open and it is opaque in the middle, it is done.
- Remove scallops from the pan, drizzle with more browned butter, a squeeze of fresh lemon juice and crumble the cooked sage leaves on top. Serve immediately. You don’t want the scallops to get cold or rubbery (this can happen quickly).
SCALLOPS IN BROWN BUTTER SAGE SAUCE {DATE NIGHT PASTA}
From mealswithmaggie.com
Reviews 2Category DinnerCuisine FrenchTotal Time 20 mins
- Cook pasta according to package instruction in salted water. Before draining pasta, reserve 1/2 cup of pasta water and set aside.
- Pat scallops with paper towel until dry. Remove any side muscle if the scallop has one. Season the scallops with salt and pepper on one side.
- In a sauté pan, add 1 tbsp of butter over medium high heat. Just as butter starts to melt and swirls around in pan, add the scallops. Turn down the heat to medium high so the butter doesn't burn. Leave scallops in the pan for 2 minutes on one side. Add 1/2 tbsp more butter and some torn sage leaves. Using tongs, flip scallops over for another 1-2 minutes. Feel free to swirl the pan around or spoon the butter and sage onto the scallops. Be careful not to over cook! Once the scallops are done cooking, remove and set aside on a plate.
- Return to the sauté pan and add remaining butter and mushrooms. Place a lid on the pan and let the mushrooms cook down for 2 minutes. Add the diced shallot and a few more tears of the sage leaves, placing the lid back on to cook down more.
SEARED SCALLOPS WITH BROWNED BUTTER LEMON SAUCE - HANDLE ...
From handletheheat.com
Reviews 17Servings 4Cuisine AmericanCategory Main Course
- Heat the butter in a small saucepan over medium heat and cook, swirling constantly, until the butter turns a dark golden brown color and has a nutty aroma, about 4 to 5 minutes. Be careful not to burn. Add the shallot and cook until fragrant, about 30 seconds. Remove the pan from heat and stir in the parsley, thyme, and lemon juice. Season to taste with salt and pepper. Cover the saucepan with a lid to keep warm.
- Sprinkle the dry scallops with salt and pepper on both sides. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the scallops in a single layer, flat side down, and cook, without moving, until well browned, 1 to 2 minutes.
ASPARAGUS WITH SCALLOPS, BROWNED BUTTER AND ... - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Cook the asparagus in a large sauce-pan of boiling salted water until tender, about 8 minutes. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
- Melt 1 tablespoon of the butter in a large skillet. Add the prosciutto and cook over low heat until crisp, about 4 minutes. Transfer the prosciutto to a plate.
- Melt 2 tablespoons of the butter in the skillet. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate.
- Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the stock and simmer, scraping the bottom of the skillet, until reduced to a rich glaze, about 3 minutes. Swirl in the remaining 1/2 tablespoon of butter. Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.
PAN SEARED SCALLOPS WITH BROWN BUTTER BEER SAUCE - JERSEY ...
From jerseygirlcooks.com
5/5 (6)Total Time 20 minsCategory Easy DinnerCalories 111 per serving
- Heat the oil in a cast iron pan on medium high heat. Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them. Remove from pan and keep warm.
- Add the butter to the pan and turn heat to medium. Cook until butter starts to foam and turns slightly brown. Add beer, honey and thyme. Whisk mixture and cook for a few minutes until liquid is reduced by over half. Add parsley. Place scallops back in pan and pour sauce over them.
SEARED SCALLOPS IN BROWN BUTTER - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.2/5 (21)Total Time 13 minsCategory Fish & SeafoodCalories 463 per serving
- Line a plate with paper towel. Place scallops on the plate and gently pat dry on all sides. Sprinkle evenly with the salt and freshly ground black pepper.
- In a large non-stick skillet, melt 1 tablespoon butter over high heat. Add scallops to the skillet and sear 2 minutes on each side. Remove scallops from the skillet and keep warm.
- Reduce heat to medium high and add 3 tablespoons butter to the skillet with the garlic. Cook for 1-2 minutes or until the butter turns golden brown, being careful not to burn the garlic.
- Turn off the heat and stir in the lemon juice and capers. Spoon sauce over the scallops and serve with angel hair pasta, if desired.
SAGE BROWNED BUTTER SEARED SCALLOP PASTA - RENEE NICOLE'S ...
From reneenicoleskitchen.com
4.6/5 (19)Total Time 10 minsCategory Main DishesCalories 584 per serving
- Heat a large frying pan over medium-high heat. Add coconut oil to the pan and allow it to melt and heat.
- When the pasta has 5 minutes left to cook, arrange the scallops in a single layer, well spaced out in the hot pan.
SEARED SCALLOPS WITH PINOT GRIS BUTTER SAUCE - FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 4
- In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool. Lightly crush the nuts.
- In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
- Strain the wine sauce into a clean saucepan. Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper. Remove from the heat.
- In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
SCALLOPS IN BROWN BUTTER SAUCE - THE MIDNIGHT BAKER ...
From bakeatmidnite.com
Cuisine AmericanCategory Dinner, Main, Main CourseServings 4Calories 570 per serving
- In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes.
- In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes.
- Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.
SCALLOPS WITH CAPER AND BROWN BUTTER SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 2
- Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.
- Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve.
- Wine Note: Jeffrey Dye, proprietor of Happy Camper Wines, suggests his Chardonnay for this meal. "It has light oak notes and green apple flavors," he says, "but its freshness allows it to blend easily with foods and be quite refreshing."
SCALLOPS WITH MILD CREAMY GINGER SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
- Add scallops; sprinkle lightly with 1/4 teaspoon salt and paprika. Cook 3 minutes on each side or until opaque in...
RECIPE - SCALLOPS IN HERB BUTTER SAUCE
From lcbo.com
- Pat dry the scallops and season with salt and pepper. In a large frying pan heat 1 tbsp (15 mL) of butter and the oil...
- Add the white wine to pan and bring to a boil, scraping any browned bits from the bottom of the pan. Continue to boil...
- Whisk the whipping cream into the reduced wine and then gradually whisk in the butter. Add all the chopped herbs,...
SCALLOPS WITH BROWN BUTTER SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
Servings 4Calories 460 per servingTotal Time 15 mins
BROWN BUTTER SEARED SCALLOPS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 10 minsCategory Healthy Scallop RecipesCalories 157 per serving
KETO SCALLOPS WITH BUTTER HERB SAUCE - RESOLUTION EATS
From resolutioneats.com
5/5 (1)Total Time 30 minsCategory EntreeCalories 363 per serving
SAUTEED SCALLOPS WITH BROWNED BUTTER - ALL INFORMATION ...
From therecipes.info
ROASTED DIVER SCALLOPS WITH BROWN BUTTER SAUCE - DONATELLA ...
From donatella.com
SEARED SCALLOPS RECIPE WITH LEMON HERB BUTTER | NORTH ...
BROILED SCALLOPS IN BUTTER SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
SCALLOPS WITH BROWNED BUTTER SAUCE RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE - LAFE
From lafe.com
SEA SCALLOPS WITH BROWN BUTTER CAPERS AND LEMON RECIPES
From tfrecipes.com
SCALLOPS WITH BROWN BUTTER SAUCE RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH BROWN BUTTER CAPERS AND TOASTED ...
From tfrecipes.com
SEARED SCALLOPS BROWN BUTTER SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
PAN SEARED SCALLOPS WHITE WINE - ALL INFORMATION ABOUT ...
From therecipes.info
SCALLOPS WITH BUTTER SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SCALLOPS IN BROWN BUTTER LEMON SAUCE | FOOD RECIPES & WINE ...
From majusculewine.com
SCALLOPS WITH CAPERS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SEA SCALLOPS WITH BROWN BUTTER SAUCE | REAL FOOD ON THE TABLE
From realfoodonthetable.com
SCALLOPS WITH TARRAGON BUTTER SAUCE RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love