"ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> "ravenlynne" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> Excuse me . Could I have the recipe for the Basil Scallops? I haven't
>>>> seen it.
>>>> I Am interested very much.
>>>>
>>> Here it is, Pandora...
>>>
>>>> Scallops in Basil Cream Sauce:
>>>> 4 Tbs. butter
>>>> 3/4 c. minced onion
>>>> 2-3 cloves minced garlic
>>>> 2 lb. bay scallops or 1 lb. sea scallops
>>>> 1/2 c. dry white wine
>>>> 4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
>>>> 1/2 c. heavy cream or half & half
>>>> salt & pepper to taste
>>>> Heat butter in a medium sized skillet; add minced onion and garlic.
>>>> Saute until tender. Raise the heat slightly and add the scallops.
>>>> Saute about 2 minutes. Add wine and continue cooking 2 more minutes.
>>>> Remove scallops and set aside. Stir in chopped basil leaves and the
>>>> cream or half & half. Increase the heat slightly to thicken and reduce
>>>> the sauce. Season with salt and pepper to taste. Remove from heat;
>>>> add scallops to the sauce and stir to heat through. Remove to a bowl
>>>> and keep warm.
>>>
>>>
>>> --
>>> -Gina in Italy
>>>
>>> Bimbo of the Death Sun #1
>>>
>>> "evil government scientist Dirk Benedict."
>>> - Anim8rFSK
>>
>> Wonderful !! Thank you. I will do just tomorrow!!! They seems very good
>> and tasty. Do you think I can use veal scallops ?
>> TIA
>> Pandora
>
> I guess...it'll be different...I think part of the appeal was the juice
> from the scallops....

Excuse me, what do you mean for "scallop" (which partof the animal? And what
animal)

--
Kisses
Pandora