179479 tapas scallops saffron rioja wine sauce Recipes

olive oil, shallot, chopped, butter, saffron, rioja wine, scallops, salt and pepper, to taste

olive oil, sea scallops, dry white wine, fresh lemon juice, butter, garlic cloves, minced, minced parsley, fresh ground pepper

chicken broth, white wine, lemon, juiced, minced shallot, garlic, minced, butter, sea scallops, olive oil, salt and pepper to taste

sea scallops, olive oil, dry white wine, chopped fresh tarragon, salt, butter, freshly ground black pepper (optional)

olive oil, onion, chopped, garlic cloves, minced, shrimp (small), scallops (small), white wine, dried basil, crushed red pepper flakes, chicken base, butter, salt and pepper, lemon , juice of, dried parsley (can use fresh ), parmesan cheese, grated

saffron thread, white wine, egg yolks, durum flour , if the flour is large you can run it in the food processor till fine (semolina pasta flour that had been ground very fine), salt

scallops, butter, garlic cloves, crushed, chopped parsley, scallions or 2 green onions, sliced thinly, white wine (optional), salt, pepper, cream

reduced-sodium soy sauce, molasses, fresh lemon juice, olive oil, minced fresh ginger, garlic cloves, minced, pork tenderloins, red wine sauce (optional)

butter, chopped onion, sea scallops, fresh sliced mushrooms, dry white wine, water, lemon juice, flour, salt, half-and-half, parmesan cheese, parsley, chopped

sea scallops, butter, dry white wine, mushroom, sliced, onion, chopped, flour, sherry wine, cream, milk, salt , to taste, cayenne , pinch, egg yolk, beaten, breadcrumbs

unsalted butter, shallot, finely chopped, dry white wine, white wine vinegar, heavy cream, chopped parsley, salt and pepper, fresh sea scallops

olive oil, shallot, minced, bay scallop, dry white wine, lemon juice, tabasco sauce, salt, fresh ground black pepper

walleye fillet, salt and freshly ground black pepper, flour , for dredging, butter, sliced white mushrooms, diced tomatoes, garlic wine sauce , recipe follows, linguini, cooked, lemon wedges, for garnish

a very popular appetizer i served at 1 time, scallops (if large cut in half crosswise), egg yolks, cream, melted butter, cooled to room temperature, lemon juice or white wine vinegar, salt, cayenne pepper, amount of orange zest, all purpose flour for dusting scallops, evoo or clarified butter enough to saute scallops

scallops , bay or sea,rinse and drained, wine, water, salt, fresh ground pepper, butter, flour, fresh tarragon, snipped, fresh chives, snipped, fresh parsley, snipped, fresh dill, snipped, half-and-half, paprika

fresh tangerine juice (about 5 tangerines), seeded, thinly sliced kumquats, minced shallots, fresh lime juice, coarsely ground black pepper, fresh tangerine juice, ancho chile powder, ground red pepper, salt, sea scallops (about 3 lb), dry white wine, butter, chopped pistachios

butter, plus more for coating quail, chopped celery, chopped onion, chopped thyme, minced garlic, shrimp, peeled and deveined, andouille sausage, quartered and sliced, chicken or shrimp stock or broth, bread, crust removed, cubed, lightly toasted, chopped green onion, chopped parsley leaves, salt and pepper, hot pepper sauce (recommended : tabasco), semi-boneless quail (about 4 oz each), split down the back, spicy white wine sauce , recipe follows, chopped shallots, white wine, chicken or shrimp stock or broth, hot sauce (recommended : crystal), butter, cut into tablespoons, squeeze fresh lemon juice, salt

brown sugar, cider vinegar, prepared mustard, whole canadian bacon, chablis or other dry white wine, port wine sauce