PAN-SEARED SCALLOPS WITH MELTED LEEKS
The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.
Provided by Paige Grandjean
Time 20m
Number Of Ingredients 10
Steps:
- Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
- Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
- Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.
SEA SCALLOPS OVER LEEKS WITH MANGO CURRY CHUTNEY SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the grapeseed oil over medium heat in a large saute pan and add 1 tablespoon of the butter (reserving the other 2 tablespoons oil and the other 3 tablespoons butter). Reduce the heat to low and slowly cook the leeks until tender. Transfer to a utility platter, cover and keep warm. (Keep the same pan handy to sear the scallops.)
- While the leeks are cooking, in a separate medium saucepot heat 1 tablespoon of oil over medium heat (reserving the last tablespoon of oil) and saute the onion and garlic until the onion becomes translucent. Add the mango peach juice and curry paste and let reduce by two-thirds. Whisk in the chocolate chips and cook for about 10 minutes to integrate flavors.
- While the sauce is cooking, dust the scallops on both sides with chili powder and cocoa powder, and season with a little salt.
- Return to the saucepot, and reduce the heat to low. Take 1/4 cup of the hot sauce and put it into a separate bowl. Gradually add the sour cream into the hot sauce, a spoonful at a time to temper the sour cream and keep it from "breaking."
- Gradually add the bowl of tempered sour cream to the sauce a little at a time and allow to thicken over low heat, about 5 more minutes.
- While the sauce is thickening, return to the pan in which you sauteed the leeks and if you have not already done so, remove them to a utility platter to keep warm. Wipe out the same pan, heat the remaining 1 tablespoon oil over medium-high heat to the smoking point and melt 1 tablespoon of the butter in it (reserving the last 2 tablespoons of butter). Sear each side of the scallop leaving undisturbed for the first 2 minutes or so to let the caramelization process to begin. This will not only allow the seasonings integrate into the surface of the scallops, but will prevent tearing. Further cook the scallops until you see (from the side) that they are beginning to turn opaque inside. When you notice that the opacity extends about 1/4 of the way down from each flat side of the scallop, remove the scallops to a plate and cover them with a pot lid to allow carryover cooking to take over, to avoid overcooking the scallops.
- Spoon some leeks into the center of serving plate. Top with scallops and spoon curry sauce around.
SEARED SCALLOPS WITH CABBAGE AND LEEKS
Protein-rich sea scallops make this main dish satisfying and healthy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
- Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
- Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.
Nutrition Facts : Calories 238 g, Cholesterol 37 g, Fat 11 g, Fiber 1 g, Protein 20 g, Sodium 461 g
SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Provided by Normaone
Categories Spring
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter.
- Add leeks and 2 tablespoons water.
- Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
- Season and set aside.
- Can be made a day in advance.
- Cover and refrigerate.
- In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
- Strain sauce and set aside.
- Season scallops.
- In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
- Keep warm.
- In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
- Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
- Remove from heat and season.
- Spoon leek mixture onto plates.
- Spoon warm scallops onto leeks.
- Drizzle sauce over scallops and sprinkle with chopped tomatoes.
- Serve.
SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
- In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.
SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER
Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests
Provided by Jane Hornby
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
- To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium
SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS
This is a total rip-off from Gourmet mag, so I don't take any credit for it. I only know I like it!
Provided by A la Carte
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 450°F.
- Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
- Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
- Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
- Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
- Serve topped with leeks and sprinkle with chives and remaining parsley.
Nutrition Facts : Calories 290.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 70.5, Sodium 147.6, Carbohydrate 18.4, Fiber 2.2, Sugar 4.5, Protein 14.6
SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER
Provided by Craig Stoll
Categories Milk/Cream Shellfish Sauté Scallop Leek White Wine Tarragon Chive Capers Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
- Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
- Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
- Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.
SCALLOPS WITH LEEKS
Steps:
- 1. Wash scallops under cold running water. Cut each one in half. Leave to drain on a paper towel.
- 2. Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
- 3. In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
- 4. Remove the leeks from their liquid using a slotted spoon and place in a heated serving dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.
SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
- Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.
SCALLOPS IN A LEEK SAUCE
Scallops in a creamy garlic, chestnut and leek sauce.
Provided by pippygirl
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 1.In a saucepan, brown the garlic in the olive oil, then add the leeks, spring onions and ginger. Lower the heat and stew for 10 minutes, then add the wine and chestnuts and cook for 5 minutes before adding the cream. Simmer gently for a further 5 minutes and season.
- 2.While the mixture is cooking for the last five minutes, sear the scallops in olive oil in a frying pan over a high heat for 2 minutes each side.
- 3.Serve the scallops on the chestnut and leek fondue
SCALLOPS WITH LEEKS
Steps:
- Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
- Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
- In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
- Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.
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5/5 (2)Category EntreesCuisine AmericanTotal Time 25 mins
- Bring a pot of salted water to a boil. Add your asparagus and leeks and cook just until just barely tender, a couple of minutes at most. Drain and pat dry.
- Get a large skillet hot and then drizzle it with just enough olive oil to coat the surface. Sizzle up your asparagus and leeks, working in batches so there’s but a single layer of vegetables, until lightly colored on all sides. Transfer the asparagus and leeks to a large bowl. Rip half your herbs over the top, add a squeeze of lemon juice, and gently toss. Set aside.
- Get the same skillet nice and hot. Score one side of each scallop in a criss-cross fashion, slicing almost but not quite halfway through each scallop. Season the scallops on both sides with salt, pepper, and five-spice powder, if desired. Carefully drizzle the skillet with just enough olive oil to coat the surface. Add the scallops, scored side down, and sear, untouched, until they’re golden brown and easily come away from the skillet when you tug at them with tongs, about 2 minutes. (As with the vegetables, you may need to work in batches to avoid crowding the scallops, which would cause them to steam.) Flip the scallops over, add the rest of your herbs, and cook to the desired doneness, about 1 minute more.
- Divide the asparagus and leeks among 4 plates. Top each portion of veggies with some of the scallops. If a rich pan sauce is desired, add 2 good pats of butter and the juice of ½ the lemon to the skillet, shake the pan about until the butter melts and, if desired, turns slightly brown, and then dribble a little of the pan sauce onto each plate. Cut the remaining lemon into wedges and place a wedge on each plate. Serve immediately.
SCALLOPS WITH LEEK, TARRAGON AND ROE SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Starter/Entree
- 1. Add 40 grams of butter and a splash of oil to a small pot. Add the leek and garlic, season with salt and pepper and cook very slowly until softened, but not coloured - about 20 minutes.
- 3. Lay the scallop shells on a baking tray and spoon the cooked leek in. Nestle the scallops on top, add some tarragon, season and finish with the oiled breadcrumbs.
- 4. Turn the oven grill to high and grill the scallops for three to five minutes - this will depend on the size of the scallops and the heat of your grill, but you want golden breadcrumbs and rare to medium-rare scallops.
SEARED SCALLOPS WITH CRISPY LEEKS RECIPE | EATINGWELL
From eatingwell.com
4/5 (3)Total Time 30 minsCategory Healthy Scallop RecipesCalories 164 per serving
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done.
- Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.
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- Preheat the oven to 400°. Thinly slice the scallops crosswise. Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan. Brush the scallops with some of the butter and season with salt and pepper.
- Add the mushrooms to the remaining butter in the saucepan. Season with salt and pepper and cook over moderately high heat until lightly browned, about 5 minutes. Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot.
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Category Healthy Scallop RecipesCalories 229 per servingTotal Time 50 mins
- Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. If using a small leek, rinse thoroughly to remove any grit. Cut lengthwise into quarters; insert a wooden pick crosswise through each leek quarter to hold layers together when grilling. (If using baby leeks, trim the root and green leaf ends.)
- Place leeks, scallops and scallions in a resealable plastic bag set in a shallow bowl. Add marinade. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.
- Remove scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, using tongs, place leeks, scallops, scallions and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove any scallions from grill rack before they overbrown. (For a gas grill, preheat grill. Reduce heat to medium. Place leeks, scallops, scallions and lime halves on grill rack overheat. Grill as above.)
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5/5 Total Time 12 minsServings 2
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
- Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
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- Rinse the scallops and pat them dry with paper towels. Season them with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Wipe out the skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
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