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Scallops and Spinach over Pasta

Reviewed: Mar. 10, 2011
Add extra garlic and a bit of basil and it's one of my fave dishes!
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5 users found this review helpful

Baked Scallops

Reviewed: Apr. 23, 2008
This is the best thing we've eaten in a long time! I made a few small changes based on what I had on hand...we live on the coast of Maine, so I used fresh sea scallops (big, but fresh from the water and oh-so-flavorful!). I didn't have bread crumbs so I crumbled some Ritz crackers and a few seasoned croutons. We didn't have grated Parmesan cheese, so I used the shaker kind. I also put thin slices of Provolone cheese over the scallops with the crumb mixture. I did not have garlic cloves, but used garlic powder. And I added a bit of white cooking wine to the butter mixture. These were amazing!! We can't wait to have them again!
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3 users found this review helpful

Classic Macaroni Salad II

Reviewed: Nov. 7, 2010
I use this variation myself, it has a more tart flavor that contrasts with the sweetness very well.
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1 user found this review helpful

Cullen Skink

Reviewed: Jan. 23, 2011
We made this dish identically over here in Maine, but call it haddock stew instead. This is just how it should be made - simple, and it's the best comfort food you can think of! At least for us on the North Atlantic coast!
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12 users found this review helpful

Spinach Garlic Pasta

Reviewed: Jan. 24, 2011
A great base recipe -- I used angelhair, and added some butter, tsp of white wine, oregano and extra garlic, with a bit of salt when pan frying the spinach. Topped with a bit of parmesan and it's the perfect lunch!
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5 users found this review helpful

 
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