Add the splash of champagne with the lemon juice ... onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in ...
Add the scallops and prawns to the onion and sauté until both are cooked through. Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan ...
Pasta dough ... Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to ...
Once cooked, strain the pasta and it to the oil mixture along with a little of the cooking water. Immediately add the butter then the lemon zest and juice and herbs, and season with salt and pepper.
A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...
This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter, is a snap to put together and requires minimal cleanup. You may be concerned about cooking fish ...