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February 2019

Scallop Recipes

Healthy Recipes

Healthy Veggie Sandwich

Healthy Veggie Sandwich Recipe
2 tb Mayonnaise reduced calorie 4 sl Multigrain bread 1/2 Avocado peeled 1/2 ts Lemon juice 2...

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AvocadoAndScallop Ceviche Recipe

AvocadoAndScallop Ceviche recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print AvocadoAndScallop Ceviche recipe  PDF


1/2 c Fresh lime juice
3 tb Peanut oil or vegetable oil
24 Green peppercorns crushed
Salt Freshly ground black pepper 3/4 lb Sea or bay scallops
finely chopped 1 lg Ripe avocado peeled
2 tb Fresh chives, chopped
or scallions, chopped 40 sm White mushrooms
1/4 c Vegetable oil
2 tb Fresh lemon juice
1 md Garlic clove
peeled and crushed Salt and pepper to taste Additional chives, optional (or scallions), for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mi well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mi ture. Just before serving, drain the caps and fill with the scallop mi ture. Garnish with additional chives, if desired.

AvocadoAndScallop Ceviche recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
873 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print AvocadoAndScallop Ceviche recipe  PDF   Scallop recipes RSS   Thumsb up

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700 g Filleted monkfish tails 85 g Butter 2 Cloves garlic crushed Egg (beaten) Juice of one lemon 1 t Finely chopped herbs Seasoned flour Soften butter and add herbs and garlic. Chill. Make a slit in each monkfish fillet and pack with the chilled herb butter. Fold up to enclose butter. Toss each piece in seasoned flour, dip in beaten egg and roll in breadcrumbs. Press the crumbs firmly onto the fish. Place the fish in a buttered dish. Dribble a little melted butter or oil, and lemon juice, on top. Cook for 30 35 minutes at 375F/190C. Serve at once. ...

Cooking Magazines: Great Fish Recipes » February 2019   Great Fish recipes RSS   Thumsb up

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