Time 5h Yield 1 pound bay scallops Number Of Ingredients 0 Steps:
Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
Time 1h Yield 6 generous servings Number Of Ingredients 13 Steps:
Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl. Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together. Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes. Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together. Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Time 45m Yield Serves 6 generously Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions and celery. Cook, stirring, until celery is just tender, about 5 minutes. Add a generous pinch of salt, the garlic and thyme, and cook, stirring, until fragrant, about 30 seconds. Stir in the parsley. Season to taste with salt and pepper. Remove from heat. Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes. Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together. Spread scallion and celery mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned. Then brush with beaten egg yolk and bake another 2 minutes to seal the crust. Arrange the scallops in the pastry. Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper. Add the thyme and bacon. Pour over scallops. Bake at 350°F until the custard is barely set, about 30 minutes. A knife inserted at the center should come out clean. Note: Do not overcook or the custard will curdle and become watery.
Number Of Ingredients 10 Steps:
Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate. Press scallops, mushrooms, onions, cheeses into egg mixture. Bake in oven for 45 minutes at 350* Allow 10 minutes to set after baking.
Time 50m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp. Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese. Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.
More about “scallop quiche recipes”
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 deg. Snap tips off asparagus. Cut off & discard any woody ends. Chop spears in 1/4 inches slices. Plunge, with tops, into boiling water 3 minute. Drain. Oil spray 9" pie plate. Line with half the asparagus and half corn. Cover with potato flakes then the onion. Arrange scallops on top, about an inch from the rim. Sprinkle on half the cheese. Whisk egg whites. Whisk in milk, soy sauce, and pepper. Pour half the egg mixture into pie. Top with remaining asparagus, corn, & cheese. Pat down. Pour on remaining egg mixture. Bake 40-45 minutes.
