Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 lb sea scallops - bay scallops can be substituted 2 cups spring salad mix 1 tomato divided into wedges 2 slices red onion 1 clove garlic 2 tbl olive oil 2 tbl butter 3 tbl chile honey sauce (or more according to taste) Fresh ground pepper Wash and shake or spin dry lettuce mix. Cut tomato into wedges and set aside. Cut two slices from red onion. Cut red onion slices into dice and add to the salad mix. Peel and slice one garlic clove. Heat oil in frying pan over medium heat, add garlic. Sauté garlic in olive oil until soft. Remove garlic from pan and add butter. When butter is melted add scallops and sauté until the scallop offers some resistance when pressed on with a spoon. Mound the salad unto dinner plates. Arrange the tomato wedges around the outside of the plate alternating with spoonfuls of ranch dressing. Place the scallops on top of the salad. Season with freshly ground black pepper. Serve with fresh baked rolls. Instructions: Wash and shake or spin dry lettuce mix. Cut tomato into wedges and set aside. Cut two slices from red onion. Cut red onion slices into dice and add to the salad mix. Peel and slice one garlic clove. Heat oil in frying pan over medium heat, add garlic. Sauté garlic in olive oil until soft. Remove garlic from pan and add butter. When butter is melted add scallops and sauté until the scallop offers some resistance when pressed on with a spoon. Mound the salad unto dinner plates. Arrange the tomato wedges around the outside of the plate alternating with spoonfuls of ranch dressing. Place the scallops on top of the salad. Season with freshly ground black pepper. Serve with fresh baked rolls. Notes: Chile Honey can be purchased from the Santa Fe School of Cooking. www.santafeschoolofcooking.com This recipe also works well with chicken. Just substitute 2 boneless, skinless chicken breasts for the scallops. Copyright JA Newby 2005 |
Recipes Search
- Baked Oatmeal
- Loving Lemon Ginger Muffins
- Heavenly Pineapple Casserole
- Red, White and Blue Muffins
- Morningstar Fudgey Brownies
- Matelote
- Browned Butter Pecan Pie
- Lighthouse Inn's Chicken Hazelnut
- Nicoles Biscuits
- Herby Pasta Salad
- Kerrmush
- Peanut Brittle
- Vanilla Waffle Hearts
- Fruit Poppy Seed Dressing
- Chocolate Decadence Cookies
Copyright © 1993 - 2012 Lanier Publishing International