Joey D S Chicken And Scallops Recipes

JOEY D 'S CHICKEN AND SCALLOPS

Steps:

• Season chicken breast and scallops with salt and pepper.
• Dredge in flour; shake off excess.
• Heat clarified butter in pan.
• Add chicken; brown until pale golden.
• Add scallops; do not overcook.
• Remove from skillet; add shallots and mushrooms to pan.
• Sauté until tender.
• Add white wine; reduce until it forms a glaze.
• Add cream and tarragon.
• Heat until it forms a sauce.
• Add chicken and scallops back to pan.
• Put into 4 ramekins.
• Top with cheese.
• Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.

CHICKEN AND SCALLOP STIR FRY

Steps:

• Clean and chop all your vegetables, place in bowl and set aside.
• Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
• Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
• Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
• Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
• Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
• Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
• Serve over your rice or rice noodles!

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

SEARED SCALLOPS

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan heat sauce over low heat until hot.
• Rinse scallops with cold water and pat dry with paper towel. Place flour in small bowl. Dip both sides of each scallop in flour. Season with salt and pepper, if desired.
• In small skillet heat oil over medium heat until hot. Cook scallops 6 minutes or until golden brown, turning once. Spoon pesto over scallops.
• To serve place pasta on individual serving plates. Top with sauce. Place scallops on top of sauce.