Frozen Scallops Search Results

How To: Crochet a scalloped crochet edge

This crocheting how-to video shows you how to add a scalloped crocheted edge to your next dishcloth, loomed or knitted project. This scalloped edge is worked in two rows, the first row all around is just single crochet. The next row will be your pattern that makes the scalloped edges. Watch and learn how to crochet scalloped edges.

How To: Sear sea scallops

This video showing you how to sear scallops is done very well and easy to follow. Pat the scallops dry to help them brown using medium to high heat. Add a little oil to the pan to coat. Salt your scallops and them place in hot pan one at a time, being careful of the spatters from the hot oil. When you can see a crust then flip over. Slightly undercook the scallops, carryover cooking will complete the cooking. Cooking too long will result in chewy scallops.

How To: Scallops in garlic sauce

This video will show you how to prepare healthy scallops in a garlic sauce. To cook scallops in a garlic sauce you will need the following ingredients: 1 1/2 pound scallops, 1/4 cup vino seco or dry white wine, 1 tablespoon butter, juice of 1 lime, 1/4 cup olive oil, 4 tablespoons garlic, minced, 1/4 teaspoon oregano, pinch of cumin, salt to taste, dash of hot sauce, 1/4 cup parsley, finely chopped. Add all the ingredients to a hot pan, except for the scallops, and let it simmer. Now lay the ...

How To: Shuck fresh Long Island Bay scallops

This shellfish how-to video demonstrates a simple technique for shucking Long Island Bay scallops. Although the entire scallop is edible most people only eat the muscle that holds the shell closed. To remove as much of that muscle as possible try to get the knife to scrape the top of the shell as you open the scallop. The typical Long Island bay scallop yields a meat about the height and diameter of a stack of 8 nickels. Some larger, some smaller, but that's about average. Follow along with t...

How To: Bake 30 minute simple scalloped potatoes

Scalloped potatoes are a comfort food dish enjoyed by many families during Thanksgiving and the rest of the holiday season, but that time period tends to be the only time period in which this dish gets any play. That's because, delicious as they are, scalloped potatoes take an awful lot of work and time to prepare, and no one wants to slave away at the oven for hours.

How To: Make orange scallops with rosemary vapor rice

The video shows us how to make a orange scallops with Rosemary vapor rice. Firstly two tablespoons of olive oil is taken and is poured in a fry pan and is heated. And then add half finely chopped shallot. Then lower the flame and soften it. In the mean while the sea scallops which are padded dry, are taken individually and then it is mixed with a mixture of flour, dry pepper, kian pepper and a little bit of sea salt. It will take about five minutes for the scallops to soften up. Once they are...

How To: Cook Yummy Scallops

Scallops are delicious and make an exotic addition to the dinner table. Luckily, they are not difficult to prepare. Check out this tutorial and learn how to make scallops so good they will impress your friends and family.

How To: Make seared scallops on a Teppanyaki flattop

This video is a cooking video from Anne Burrell on the Food Network. She demonstrates how to make Teppanyaki Seared Scallops with Butternut Squash, Zucchini, and scallions. She goes through each step. She juliennes the zucchini, skins ginger, chops up edamame, and slices some onion. She describes how to take off the scallops hard muscle section prior to cooking. She uses soy sauce and oil to heat up a very hot grill, and shows a bunch of students how you would best go about cooking the scallo...

How To: Cook seared scallops with asparagus and butter sauce

Recipe 1 lb green asparagus, trimmed and cut into slices on the diagonal 3 tbsp olive oil, divided 1 lb colossal sea scallops 1/2 tsp black pepper 3/4 tsp salt, divided 1 Clove garlic, minced fine 1/3 cup Nobilo® Sauvignon Blanc 2 tbsp Plugra® butter 2 tbsp mascarpone cheese 1 tbsp fresh tarragon, chopped zest of 1/2 lemon, for garnish Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot, but not smoking. Sauté asparagus until tender (about 5 to 6 minutes). Transfer ...

How To: Knit an Estonian lace shawl with Eunny Jang

During the summer, lace shawls become uniform for many fashionable women who want to cover up slightly during those nippy summer nights or jaunts out by the chilly ocean but don't want to compromise their style. Lace shawls, which are composed of many delicate patterns with holes interspersed for breathability, fit the bill just right.

How To: Sear jumbo scallops

Chef Tony Miller walks us through making his Seared Jumbo Sea Scallops with Black Thai Rice, Spinach, Mushrooms, in a Coconut Curry Sauce in the kitchen at Latitude 41 in downtown Columbus, Ohio.

How To: Make a scallop Christmas tree card with Stampin' Up!

Dawn from "Stampin' Up" shows how to make an adorable Christmas card. She uses cardstock and several shapes to create this cute Christmas tree. A scallop circle hole-punch makes this craft a breeze - you could easily make enough of these cards for everyone on your list. A triangular base and six or seven scallop punches cut into quarters are all that is needed for the body of the tree. A star punch and some small circle punches bring this little tree to life. Your friends and family will want...

How To: Make a box with scalloped lid

This is a video tutorial on how to make a box with a scalloped lid. You will need a large piece of cardstock to craft this box. Use double stick tape to hold the joints of the box together. You might need a stenciling tool to make accurate cuts. You can use store bought or use recycled scraps of paper ad ribbon to decorate the outside of the box.

How To: Make a clown punch using Stampin' Up! products

In this tutorial, we learn how to make a clown punch using Stampin' Up! products. You will need: a red scallop circle, green key punch, orange scallop circle, heart shape, circle, oval, red circle, flower, black eyes, and a yellow small circle. After you have these punched out, make the hat out of the green large and oval shapes, then apply the flower to the top of the hat. Next, glue the circle behind this, then cut up the orange and red scalloped circles to create hair on the sides. Next, a...

How To: Use a scallop trim corner punch with Stampin' Up!

In this video, Dawn, an arts and crafts expert shows you how to work with stamping and stenciling. She goes through two different styles that can be created with stamps/stencils. The first is a "scallop trim border" on card-stock paper. She takes you through various steps to complete this. She then goes on to show you how to make a "scallop trim corner punch" with stamps. The process is quick and easy, you need card-stock paper, various stamps, and stencils.

How To: Cook pan fried scallops

We made this pan fried scallops recipe in celebration of the movie No Reservations, starring Catherine Zeta Jones and Aaron Eckhart. This video will show you how easy it is to make a top-notch, quick recipe just like in the film.

How To: Make a little chick using punches

In this how to video, you will learn how to create a little chick with punches. You will need a 1 3/4 circle punch, a 1 1/2 circle punch, a 1 1/2 circle scallop punch, and a small square punch. You will also need a pink and yellow material to cut from. Cut out one piece from the 1 3/4, one from the 1 1/2 circle, and two pieces from the 1 1/2 scallop circle. Take one piece of the scallop and take the 1 3/4 punch and punch the side out. Take the punched piece and place it on to of the other sca...

How To: Make New Orleans style gumbo with scallops

You can't get better gumbo than in Louisiana, but if you, like us, can't make it out there anytime soon then the best way to soak up the savory and spicy flavor of Louisiana is to bring Louisiana home to you. Gumbo, a very thick and deep stew consisting of meat, vegetables, and more chili powder than most of us would deem safe, is a tradtional Lousiana dish.

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