Scallopescabachewithcucumberandsesame Recipes

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SCALLOPED CABBAGE



Scalloped Cabbage image

This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.

Provided by GRAMMYROSE

Categories     Side Dish     Casseroles

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
1 medium head cabbage, cored and sliced thin
1 large onion, chopped
1 ½ cups milk
4 eggs, lightly beaten
1 cup crushed saltine crackers
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
  • Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
  • Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SCALLOPED CABBAGE



Scalloped Cabbage image

My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!

Provided by CindiJ

Categories     Vegetable

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 head cabbage
4 tablespoons butter
4 tablespoons flour
1 1/2 cups half-and-half
8 ounces Velveeta cheese, cubed
salt & pepper
crushed cracker (for garnish if desired)

Steps:

  • Cut cabbage up into bite size pieces.
  • Par-boil approximately 3-5 minutes, drain well.
  • Place cabbage in greased 9x13 casserole.
  • Set aside.
  • Melt butter in large saucepan.
  • Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
  • Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
  • Cut up Velveeta cheese and stir to melt.
  • Season cabbage with salt and pepper to taste.
  • Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
  • If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
  • *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
  • If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

SCALLOPED CABBAGE



Scalloped Cabbage image

My mother always made this dish as a special treat, and now I do, too. The combination of ingredients is just right-the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 medium head cabbage, chopped (about 4 cups)
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup whole milk
1 cup shredded cheddar cheese
3/4 cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

Nutrition Facts :

SCALLOP SEVICHE IN CUCUMBER CUPS



Scallop Seviche in Cucumber Cups image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 30 pieces

Number Of Ingredients 14

6 ounces sea scallops, cut into brunoise
1 tomato, peeled and seeded, cut into brunoise
1 teaspoon minced chives
1 tablespoon chopped cilantro leaves
1/2 jalapeno, minced
1/4 green pepper, cut into brunoise
1 tablespoon olive oil
5 drops hot pepper sauce
1 to 2 limes, juiced
1 teaspoon kosher salt
Freshly ground black pepper
3 cucumbers sliced 1/2-inch thick (30 slices total)
Sour cream, as needed
2 teaspoons cilantro leaves

Steps:

  • Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
  • Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

SCALLOPED CABBAGE CASSEROLE



Scalloped Cabbage Casserole image

This is our New Year's Day cabbage dish. My husband, who is not a cabbage lover, will actually eat this and ask for seconds.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

8 cups thinly sliced cabbage
2 large carrots, shredded
1 onion, finely chopped
5 tablespoons butter or 5 tablespoons margarine, divided
3 tablespoons all-purpose flour
salt and pepper
1 1/2 cups milk
1 1/2 cups shredded American cheese
1/2 cup dry seasoned dry bread crumb
1 teaspoon dried marjoram
1 teaspoon dried thyme

Steps:

  • In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
  • In a sauce pan, melt butter over medium heat; saute onions until tender.
  • Add in flour, salt, and pepper; stir and cook until bubbly.
  • Gradually add milk; cook and stir until thickened.
  • Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
  • Top with half of the sauce.
  • Sprinkle with half of the cheese; repeat layers.
  • In a smaller skillet, melt remainder of butter.
  • Add bread crumbs, marjoram, and thyme.
  • Cook, stirring, until lightly browned.
  • Sprinkle over casserole.
  • Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

Nutrition Facts : Calories 162.5, Fat 9.5, SaturatedFat 5.7, Cholesterol 25.6, Sodium 231.1, Carbohydrate 16.6, Fiber 2.8, Sugar 4.4, Protein 4.2

SCALLOP KABOBS



Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY



Scalloped Vegetable Bake Recipe by Tasty image

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

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter, melted
⅔ cup milk
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese

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

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

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From epicurious.com


SCALLOPED POTATOES {THE BEST EVER!} – WELLPLATED.COM
2022-04-07 Toss to coat. Spread a portion of the potato slices in the bottom of the casserole dish, and scatter with goat cheese. Repeat the steps, making layers. Pour milk over the top of the dish, then finish it off with Parmesan cheese. Cover, and bake for 30 minutes at 400 degrees F, then uncover and bake 15 minutes more.
From wellplated.com


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