How To make Apple Scallop Ramekins
4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained(3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry
1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice, parsley, basil and
salt; cook over medium heat, 5 minutes, stirring occasionally. 4. Meanwhile, melt 2 tablespoons butter in a small saucepan; blend in
flour. 5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly, until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs; sprinkle over
scallops. 10. Place under broiler; broil 3 to 4 minutes, or until crumbs are
golden.
How To make Apple Scallop Ramekins's Videos
How to Oven-Bake Spiced Pear & Rhubarb with Verjus in Stoneware Ramekins: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Oven-Bake Spiced Pear & Rhubarb with Verjus in Stoneware Ramekins!
* Recipe & Blog Post:
Be a Champion in the Kitchen! Eat Deliciously!
* YouTube:
* Hideout TV:
* Like on Facebook:
* Follow @CookingWithKimE on Twitter:
* Instagram:
* Pinterest:
CREDITS:
Stoneware Ramekins:
Verjus:
Verjus available @:
Styling:
Video Production:
Music: Modern Jazz Samba by Kevin MacLeod - ; From: ; License: CC BY
Sounds: Bomb by Mike Koenig @
CWK is Made in Niagara! Are you? List your Biz @
Need Kitchen Gear? Shop @
Coquilles St. Jacques (Baked Scallop Gratin) | ENTERTAINING WITH BETH
A delicious French recipe for a first course for holiday entertaining, Scallops Gratin is otherwise known as Coquilles Saint Jacques looks as festive as it is delicious.
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
BETH'S COQUILLES ST. JACQUES RECIPE
Serves 6 as a first course
*PRINT RECIPE HERE*
Ingredients:
1 pound of scallops (453 g) , cut into quarters
5 tbsp (75 g) butter
1 shallot, minced
1 leek, white parts only sliced
1 cup sliced mushrooms, roughly chopped
2 tbsp (30 g) butter
1 lemon, zest and juice
1 ½ (350 ml) cup dry white wine
1 bay leaf
½ (2.5 g) tsp fresh thyme
½ (2.5 g) tsp salt
2 tbsp flour (15 g)
1 cup (240 ml) of heavy cream
1 cup (150 g) bread crumbs
½ cup (45 g) grated gruyere cheese
2 tbsp (11 g) freshly chopped parsley
Method:
Melt 2 tbsp (30 g) of butter in a pan. Add shallots and leeks and cook until soft. Add mushrooms. Cook until they release their juices. Set aside
In a large sauté pan, add wine, bay leaf, thyme, lemon zest and juice, salt and pepper. Bring to a boil. Reduce to a simmer and add scallops. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). Drain all liquid expect about 1 cup (240 ml). Set aside.
Melt remaining 3 tbsp (45 g) of butter, add flour and cook for 1 minute. Add the scallop liquid and cream. Cook until reduced slightly, and mixture has thickened.
Add vegetable and scallops back into the pan, stir until combined. Then portion out into scallop shells, or ramekins. Sprinkle with bread crumbs, and cheese. Bake at 400 F/200 C degrees until bread crumbs crisp and cheese melts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Tracy Porters New Cooking Video.... Arugula and Scallops with Cornbread
A ridiculous weakness for me, and hopefully you...... cornbread. I am ever praying when I make it that there will be leftovers for the morning, or to take to the studio with a salad for my lunch. If you are making a Sunday breakfast and bacon is included, do keep the drippings... nothing to waste, my loves! Use those in all their glory as a luscious fat to coat your pan... bits and all... simply perfection! If sour cream is not what you want to use, try to substitute a can of creamed corn... You can rather freely make this your own... it is effortlessly changed depending on what you have in your pantry. Some shredded sharp cheddar is also quite lovely. I know many don't use any sugar or flour in their cornbread... I do like a touch of both in mine. (Clearly I am not a purist here!) I will say for best results a cast iron pan or skillet is ideal... I use my grandmother's... I don't let anyone near it with a drop of water... (Even after 17 years of marriage I still tell John not to wash it.) I merely wipe it out and she is so divinely seasoned I just want to lick it! However, don't let my pan obsession stop you from making this, use what you have... all will be well. Now for the butter... again, I want to bathe in it... one stick could be used just for my serving alone... I know quite gluttonous of me. This too is a good place to fool around... you name it, you can create nearly any tantalizing butter to serve on this scrumptious cornbread. Even a simple honey butter is perfection.
For full recipe... please visit us at
How to make Seared Scallops with Gremolata and Lemon Beurre Blanc - Chef Wayne Sych
Executive Chef Wayne Sych shows his recipe for delicious Seared Scallops with Gremolata and Lemon Beurre Blanc.
Wayne is currently Executive Chef - Joe Fortes Seafood & Chop House in Vancouver. He is the Former Executive Chef - The Cannery Seafood Restaurant and The Fish House in Stanley Park, and is also a Chef Instructor.
Thanks very much Chef for allowing me to share this cooking class with you!
Please follow Chef Wayne Sych on Twitter at: @chefwaynesych
Ingredients:
20 large scallops, cleaned
½ bunch fresh parsley, coarsley chopped
1 clove garlic, minced
½ lemon zested
1 cup white wine
2 shallots, sliced
1 cup heavy cream
½ lbs butter, cubed and softened
Salt to taste
Juice from half fresh lemon
This video was recorded at the Well Seasoned Gourmet Food Store teaching kitchen in Langley BC Canada. For upcoming cooking classes and more, please visit Well Seasoned at:
and follow them on twitter at: @WellSeasoned1
Videography by Geoff Peters from Birds in the House Productions
Special thank you to Angie Quaale, owner of Well Seasoned in Langley - the teaching kitchen and store full of specialty ingredients that offers culinary inspiration: @AngieQuaale
For more videos, please subscribe to Geoffmobile :)
P.S. for a great meal and dining experience in Vancouver, check out Joe Fortes Seafood and Chop House in Vancouver at:
777 Thurlow Street, Vancouver BC, Canada
@JoeFortesVan
Thanks for watching!
Cheers,
Geoff
Technical notes:
Camera: Sony Cybershot RX100 Mk2
Audio recorded using a Sennheiser ME2 lavalier microphone and a Zoom H1.
Audio processed in Audacity.
Video edited using Adobe Premiere Pro CS5.5 on a Windows 7 Dell PC (Intel i7 and USB 3.0 for a faster workflow).
Apple & Cheddar Cheese Souffles - Easy Appetizer or Dessert Cheese Souffle Recipe
Learn how to make Apple & Cheddar Cheese Souffles! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy appetizer or dessert Cheese Souffle Recipe!
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut