Harvest Vegetable Scallop Recipes
HARVEST VEGETABLE SCALLOP
Make and share this Harvest Vegetable Scallop recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
- Tuck potato slices into vegetable mixture at an angle.
- Dot vegetables evenly with cheese spread.
- Pour milk over vegetables; sprinkle with seasonings as desired.
- Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
- Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
- Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
- Top with cheese spread, milk and seasonings as above.
- Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
- Top with remaining onions; cook, uncovered, 1 minute.
- Let stand 5 minutes.
SAUTEED SCALLOPS WITH VEGETABLES
Provided by Andrea Webster
Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
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