Seared Scallops with Creamy Basil Pesto Sauce
Seared Scallops with Creamy Basil Pesto Sauce is so simple and looks so impressive. Serve with your favorite pasta or roasted veggies for a beautiful meal.
Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree — A Thought For Food
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
Isle of Mull scallop, pea puree, English asparagus and new Jersey Royals with wild garlic hollandaise | FOUR Magazine
A delicious Spring recipe that uses the freshest offerings of the season from Britain’s youngest female executive chef, Sophie Michell of Pont St. Belgravia, from the Taste of London festival 2015. Enjoy!
Thai Coconut Basmati Rice with Seared Scallops
No need for Thai takeout tonight! This easy coconut basmati rice takes just 40 minutes from start to finish. Seared sea scallops are served on a bed of coconut rice with pieces of fresh mango and chopped basil—it's a treat for your taste buds. #diabetes #diabetesfriendly #diabetesrecipes #diabetesfriendlyrecipes #diabetesdiet #diabetesfood #recipe #eatingwell #healthy
Seared scallops over parsnip purée - Viktoria's Table
Seared scallops over parsnip puree - luscious, sweet parsnip puree, accented with warm spice pairs perfectly with buttery scallops, and toasted pine nuts.
Honey Butter Blackened Scallops with Herby Polenta.
Pan seared scallops tossed with spices, honey, and a touch of butter, then served over a creamy herb swirled polenta. Serve with a simple salad and you'll have a quick and easy skillet dinner that's full of flavor.
Scallop Tartare with Avocado-Citrus Salad
Scallop tartare with avocado-citrus salad | recipe by Araxi Restaurant & Oyster Bar Executive Chef James Walt | CTV Morning Live
Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy recipe, Sean McConnell, Monster, Canberra
Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.