St. Pierre and Miquelon
Scallops de Miquelon - Surprisingly good scallop and apple mixture in a brown sugar, cream, and Bailey's sauce; all inside a towering biscuit.
1/3 lb Bay Scallops
1 Golden Delicious Apple
2 Tbsn Brown Sugar
1 Green Onion
1 roll of uncooked biscuits
1 Egg, beaten
1 Cup Bailey's
1 Cup Cream
Bake biscuits, pairing biscuits on top of one another. Follow package instructions for cooking time. The biscuits will not look done.
Saute the scallops in olive oil over medium-high heat for 1-2 minutes, then add the chopped green onion and cook for another 1-2 minutes. Remove from heat.
Melt 1/4 Cup butter over medium heat and add diced apple. Saute for 5-10 minutes, stirring occasionally, then stir in brown sugar. Let the sugar caramelize for 1-2 minutes then remove from heat, adding to the scallop mixture.
In a separate bowl, combine the egg, cream, and Bailey's. Add a pinch of salt and pepper, and stir to mix. Add to scallops and apples. Any remaining sauce can be heated and used to garnish the finished dish.
Remove the top from the double biscuits and scoop out the filling. Fill with the creamy scallop mixture and bake for another 20 minutes at 375.
1/3 lb Bay Scallops
1 Golden Delicious Apple
2 Tbsn Brown Sugar
1 Green Onion
1 roll of uncooked biscuits
1 Egg, beaten
1 Cup Bailey's
1 Cup Cream
Bake biscuits, pairing biscuits on top of one another. Follow package instructions for cooking time. The biscuits will not look done.
Saute the scallops in olive oil over medium-high heat for 1-2 minutes, then add the chopped green onion and cook for another 1-2 minutes. Remove from heat.
Melt 1/4 Cup butter over medium heat and add diced apple. Saute for 5-10 minutes, stirring occasionally, then stir in brown sugar. Let the sugar caramelize for 1-2 minutes then remove from heat, adding to the scallop mixture.
In a separate bowl, combine the egg, cream, and Bailey's. Add a pinch of salt and pepper, and stir to mix. Add to scallops and apples. Any remaining sauce can be heated and used to garnish the finished dish.
Remove the top from the double biscuits and scoop out the filling. Fill with the creamy scallop mixture and bake for another 20 minutes at 375.
Crab Salad with Apples and Oranges
Spinach
1 Cup Crab Meat
1 Golden Delicious Apple
1 Orange
1/2 Tomato
1/4 Red Onion
Dressing: 1/2 Cup Orange Juice
3 Tbsn Olive Oil
1 Tbsn Water
1 oz Ginger, grated
Dice apple, orange, tomato and onion. Combine all ingredients for the dressing in a blender. Pour over combined salad ingredients
Spinach
1 Cup Crab Meat
1 Golden Delicious Apple
1 Orange
1/2 Tomato
1/4 Red Onion
Dressing: 1/2 Cup Orange Juice
3 Tbsn Olive Oil
1 Tbsn Water
1 oz Ginger, grated
Dice apple, orange, tomato and onion. Combine all ingredients for the dressing in a blender. Pour over combined salad ingredients