SCALLOPED MEATBALLS
Make and share this Scalloped Meatballs recipe from Food.com.
Provided by Barb in WNY
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Parboil potatoes with carrots, onions, and 1 teaspoon salt in a small amount of boiling water for 5 minutes; drain.
- Mix ground beef with egg, breadcrumbs, milk, thyme and remaining 1 teaspoon sat.
- Shape into 16 meatballs.
- Brown in butter in a large frying pan.
- Remove meatballs with a slotted spoon and set aside.
- Pour off drippings.
- Stir soup, sour cream, and paprika into frying pan; heat stirring constantly, just until hot.
- Layer each half of the cooked vegetablemeat balls, and soup mixture into an 8-cup baking dish; repeat layer; cover.
- Bake at 375F about 30 minutes. or until bubbly hot in the center.
Nutrition Facts : Calories 620.5, Fat 41.7, SaturatedFat 19.8, Cholesterol 173.4, Sodium 1890.6, Carbohydrate 32, Fiber 3.2, Sugar 4.7, Protein 29.4
SCALLOP MEATBALLS
If you've ever seen Scottish eggs, this is the seafood version of it. Eat with a nice dry cider - either main course for two or starters for four. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories European
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 C/ 400°F.
- Chop the onion, parsley and garlic finely, seed and chop the chilies. Soften everything in a frying pan with 10 ml of the olive oil.
- Rinse the sausages and you find that the skins will come off easily. Mix the sausage meat with the onion mixture, add some nutmeg and 20 ml cream.
- Strip the corals from the scallops and save them. Dry the scallops carefully and encase inside balls of sausagemeat. Brown in a frying pan to seal - this might require some practice to keep the ball-shaped and shut.
- Transfer to the oven and finish cooking for 5-7 minutes.
- For the sauce, finely chop the shallors and soften them in the remaining 10 ml olive oil, add corals and paprika and cook ubntil everything is beginning to colour.
- Add the stock and reduce by half.
- Add the wine and reduce by two thirds.
- Liquidise with a blender, and return to the pan.
- Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.
Nutrition Facts : Calories 1017.8, Fat 76.6, SaturatedFat 27.1, Cholesterol 212.3, Sodium 1548.1, Carbohydrate 18.5, Fiber 1.6, Sugar 5.8, Protein 45.2
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
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
More about "scallop meatballs recipes"
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT HOME
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-05-14
- Scallop Rice Bowls With Crunchy Spice Oil. In this quick, simple sea scallop recipe, the shellfish is drizzled with a crunchy, garlicky oil, then served atop a bed of rice along with kale and avocado.
- Truffled Bay Scallops with Celery Purée. Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region.
- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops with Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
- Seared Scallops with Red Chile Paste and Fennel Salad. It's easy to overcook pan-seared scallops. To preserve the tender, succulent texture of fresh scallops, former BA editor Andy Baraghani instructs home cooks to sear scallops until cooked through on just one side, then flip to present the perfectly golden-crisp surface.
- Seared Scallops With Mint, Peas, and Bacon. A gourmet scallop dinner in under 22 minutes? It's possible. Here, pan-seared scallops are paired with smoky bacon, fresh peas, and mint for a low-effort, high-reward main course.
- Grilled Scallops with Nori, Ginger, and Lime. This easy recipe is a fun appetizer or snack, and skewers make for no-fuss grilling. Season scallops with a fragrant mixture of nori, coriander, ginger, and lime, then garnish with scallions and serve them with a zippy lime mayonnaise.
- Seared Scallops With Pan Sauce. Leave it to cookbook author Mark Bittman to come up with a main dish that's easy but still impressive. Pat your scallops dry with paper towel, then cook until golden brown.
- Scallop Crudo. Working with raw shellfish can be intimidating, but keeping sea scallops raw allows their natural sweetness to shine. In this crudo, scallops are dressed in a bright dressing of orange juice, lemon juice, chile, and soy sauce.
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