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Seared Scallops with Bacon, Cabbage, and Apple I was flipping through the newest issue of Cooking Light and this recipe stood out to me I had some dill leftover from when I made that awesome 5 Layer Greek Dip (that I may actually be making again next week for a potluck!), and I love trying to use up ingredients that I already have on hand
Seared Scallops – Delicious Orchards Sprinkle scallops with 1 4 teaspoon salt and remaining 1 4 teaspoon black pepper Add scallops to pan; cook 3 minutes on each side or until scallops are done Place about 1 cup cabbage mixture on each of 4 plates Arrange 4 scallops on each serving Sprinkle with 1 2 teaspoon dill
Seared scallops with bacon and cabbage - more. ctv. ca In a large pot, combine the red cabbage, apple cider, cinnamon stick, cloves, and salt Bring to a boil over high heat, then reduce the heat to the lowest setting, cover with a lid, and simmer, stirring occasionally, until all the liquid has evaporated, about one hour Discard the cinnamon stick
Bacon Wrapped Scallops with Apple and Balsamic Scallops wrapped in applewood-smoked bacon with apple and balsamic glaze These salty, savory and sweet scallops add a fresh fall twist to traditional bacon-wrapped scallops
Seared Scallops with Apple-Bacon Chutney - Galavante (Travel . . . Add bacon and apple and sauté for 1 minute Add Calvados and cook for 2 minutes Remove chutney from pan Wipe pan clean and heat on medium-high Pat scallops dry and season with salt and pepper Add oil to pan When simmering, add scallops Sear about 2 minutes per side and serve with warm chutney
Seared Scallops with Cabbage, Apples, and Leeks - Made In I had this recipe pictured in my mind before I ever made it The dish is built around the beautiful sea scallops we get on Long Island The cabbage, apples, and leeks each earn their place by bringing their own subtle hue of sweetness During the summer, I make this with mushrooms