Cooking scallops

Your recipes! Have a favourite, personal recipe with our products? E-mail us now for publication on our website! Our fish products: Salmon Tuna Ventresca Mackerel Anchovies Herrings Sardines Cod Stockfish Blue fish Shrimps Crab Scallops Our vegetable products: Green olives Black olives Asparagus Palmitos Home \| Info Recipes \| Products Company \| E-mail		Scallop soup Preparation time: 30 minutes Cooking time: 20 minutes Ingredients for 4 servings: Two cans shelled scallops One quarter glass olive oil One garlic clove Small glass dry white wine One can peeled tomatoes (about 250 g) Abundant chopped parsley Salt and pepper Served with: oven-baked bread slices Preparation Extract the shellfish and place them in a bowl. Sieve the tomatoes and collect the purée in another bowl. Place a pot with oil and garlic on the stove. When the garlic is nicely browned, remove it and pour in the tomato purée, salt, pepper and parsley. Mix thoroughly, add the scallops, the wine and about two glasses of hot water. Cover the pot and allow to cook over medium heat for about 10-15 minutes. Pour into the bowl and serve with toast. Remember that overcooking hardens the scallops and removes most of their "marine" flavour. Precisely in order to preserve this flavour, serve with toasted bread and not fried croutons. Enjoy! Scallop and lettuce salad Preparation time: 20 minutes Cooking time: 5 minutes Resting time: 15 minutes Ingredients for 4 servings: 800 grams shelled scallops Two heads of lettuce 5 tablespoons mayonnaise One tablespoon ketchup 6 drops Worcester sauce One tablespoon brandy Three tablespoons cream One teaspoon lemon juice Salt and pepper Preparation Place the shellfish in a small bowl. Clean, wash and dry the whitest and most tender lettuce leaves and cut them into thin strips. In another bowl, mix the mayonnaise with the ketchup, the Worcester sauce, brandy, lemon juice, salt and pepper. Lightly whip the cream and add it to the rest. Place the lettuce strips in a mound in an oval serving dish, Mix the shellfish with the sauce and let stand for about 15 minutes. Then pour over the salad and serve. To make this dish more colourful, decorate the rim with half slices of scallop-edged lemon, alternated with green Spanish olives and slices of hard-boiled egg. Enjoy! Scallop pasty Preparation time: 30 minutes Cooking time: 1 hour 30 minutes Ingredients for 4 servings: One can shelled scallops 200 grams minced pork meat Two tablespoons oil A little cup meat broth from cube One package of crackers (about 100 g) 50 grams butter A little glass warm milk Three medium-sized boiled potatoes 1 big onion One tablespoon minced parsley Three tablespoons bread-crumbs Pepper and salt Preparation In a pot, put the oil and pork meat, brown for 10 minutes and then with a skimmer remove it from the cooking liquid and set it aside. Finely slice the onion, place it in the same pot and gently brown. Add the shellfish to the onion together with 30 grams of butter. Cook briefly for about ten minutes, mixing once in a while with a wooden spoon until the scallops have flavoured properly. Then remove the scallops with the skimmer and set aside. Add to the remaining cooking sauce the half cup of hot broth, mix well and cook for five minutes. Soften for a few minutes the crackers in hot milk. Butter a high-sided round baking pan and fill with a first layer of scallops, then a layer of crackers and one of meat, salt and pepper. Continue until all the ingredients are finished, finishing with the shellfish. Cut the boiled potatoes and remaining half onion into thin slices. Cover the scallops with bread slices and sprinkle the surface with the onion and parsley. pour onto everything the nicely hot sauce, through a small sieve. Lightly sprinkle with bread crumbs, distribute the remaining butter curls over the top and cook in a preheated oven (180°C) for about one hour. Serve hot. Enjoy Our scallops Product info
Copyright 1998-2003 Stella Alimentari Foods Import Since 1935 Via Ticino 54 20098 San Giuliano Mil. Italy Ph. + 39.02.98284304 Fax + 39.02.9881001 Email: stella@stellafoods.com http://www.stellafoods.com