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1 lb. dry-packed sea scallops. 2 tbsp. olive oil. 2 tbsp. unsalted butter. 4 garlic cloves, minced. Salt and freshly ground pepper (to taste) Fresh parsley, chopped (optional) Lemon wedges (for ...
The sauce in this Sea Scallops Florentine Fettuccini with Mushrooms and Tomatoes is everything! It literally consists of chicken stock and I Can’t Believe It’s Not Butter.
Get the recipe: Lemon Butter Scallops. This baked cod recipe is truly the best you can find! Perfectly-seasoned cod, covered with a layer of roasted pepper sauce and topped with crispy breadcrumbs ...
ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish.
Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]
Sweet, tender bay scallops are lightly seared to perfection and combined with a fresh, garlicky tomato sauce simmered with zucchini to deepen the flavors. ... Lemon-Roasted Salmon with Green Herb ...
The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce; [3] [4] scaloppine ai funghi, a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce. [5]
Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley). [1] It is common in Sicily [2] and Calabria [1] [3] as an accompaniment to seafoods or meats, [2] especially swordfish. [3] Salmoriglio shares the same etymology as Spanish salmorejo (from Latin salimuria meaning ...
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