Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Scallops Thermidor
- add review
- #96384
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 quart scallops
1/2 cup flour
4 tablespoons butter
1/2 cup chili sauce
1 tablespoon parsley, minced
1/2 teaspoon dry English mustard
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon minced onion
boiled rice
directions
Clean the scallops and dry thoroughly. Roll them in the flour, shaking off any excess flour.
Melt the butter, but do not brown, and fry the scallops by tossing them in the pan for 5 minutes over a hot flame. Then add the chili sauce, parsley, the mustard which has been blended with the sugar, salt and cayenne, and the minced onion.
Cook together for 5 minutes, and serve on a hot plate inside a circle of boiled rice.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments