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Scallops With Bean Râgout




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Scallops With Bean Râgout

Servings:4

Calories: 376

Fat: 10%

Cholesterol: 76 mg

Sodium: 440 mg

* Ingredients:

1 lb. sea scallops, connective muscle removed

8 oz. bean râgout

2 tbs. minced chervil

2 tbs. minced chives

2 tbs. minced parsley

2 tbs. minced basil

Cracked black pepper, to taste

* Directions:

Spray a non stick skillet with vegetable oil. Sauté the sea
scallops, season with black pepper. Spoon bean râgout on each
plate, then place scallops on top. Sprinkle scallops with minced
herbs.

Bean Râgout

* Ingredients:

1 tbs. olive oil

2 tbs. minced garlic

5 oz. minced celery

5 oz. minced onion

5 oz. minced fennel

4 oz. minced carrot

9 oz. fava beans

9 oz. flageolet beans

9 oz. cannellini beans

4 tbs. minced fresh parsley

3 tbs. minced fresh thyme

8 oz. canned tomatoes

1 tbs. julienned fresh basil

2 tbs. cracked black pepper

2 quarts defatted chicken stock

3 bay leaves

* Directions:

Sauté garlic with the olive oil, add the vegetables and cook two
minutes over medium heat. Add the remaining ingredients and cook
until the beans are tender and the mixture has thickened,
approximately 45 minutes.

 

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