Smith's Chef Jeff Jackson recipe for Crispy Baked Scallops. 1. Preheat your oven to 400. For the scallops, add the butter and white wine to an 8x10 or 9x9 baking dish. Place in the oven for 10 minutes ...

Preheat oven to 425°. Pat scallops dry with paper towels and place in a small baking dish. Season with salt and pepper. In a small bowl, combine melted butter, garlic, and lemon juice. Pour all over ...

Cut tomatoes according to individual sizes. Cut mozzarella in half. Gently fold tomatoes and basil leaves with oil and season with salt and pepper. Arrange in center of plate and place mozzarella in ...

Baked scallops are luscious served with linguine. Scallops are readily available. I like to use the frozen ones in this recipe so you can buy them to have on hand for a quick meal. You can use any ...

Lemon Baked Scallops pair well with a buttery Chardonnay. The Reserve Chardonnay that Stephen Barnard creates at Keswick is so incredibly buttery and amazing with this scallop dish. The acidity of the ...

Ingredients: 30 Ocean Scallops Flour Salt Pepper Real Butter 16oz. Whipping Cream 8oz. Half-n-Half Caper's (small jar) Mozzarella Cheese Shredded Preparation: Combine salt and pepper with flour and ...

I learned an important lesson about the flash point of peanuts on this one. Peanuts burn really well. And for a really long time. Especially when they are finely ground with some bread crumbs, fresh ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 1 honeydew melon, seeded> 2 teaspoons granulated sugar, divided> 6 chives, minced, divided> Combine scallops, ...

Blanch Asparagus tips and slice in half vertically. In a hot pan, fry thinly sliced prosciutto quickly until crisp. Reserve for garnish. In a same hot pan, quickly fry grape tomatoes and remove. Peel ...

Golden color and classy look make this scallop and leek quiche a favorite for family brunches, weekend gatherings, or evening dinners. Soft, creamy layers filled with tender scallops and mild leeks ...