Scallop Meatballs Recipes

Steps:

• Parboil potatoes with carrots, onions, and 1 teaspoon salt in a small amount of boiling water for 5 minutes; drain.
• Mix ground beef with egg, breadcrumbs, milk, thyme and remaining 1 teaspoon sat.
• Shape into 16 meatballs.
• Brown in butter in a large frying pan.
• Remove meatballs with a slotted spoon and set aside.
• Pour off drippings.
• Stir soup, sour cream, and paprika into frying pan; heat stirring constantly, just until hot.
• Layer each half of the cooked vegetablemeat balls, and soup mixture into an 8-cup baking dish; repeat layer; cover.
• Bake at 375F about 30 minutes. or until bubbly hot in the center.

Steps:

• Preheat the oven to 200 C/ 400°F.
• Chop the onion, parsley and garlic finely, seed and chop the chilies. Soften everything in a frying pan with 10 ml of the olive oil.
• Rinse the sausages and you find that the skins will come off easily. Mix the sausage meat with the onion mixture, add some nutmeg and 20 ml cream.
• Strip the corals from the scallops and save them. Dry the scallops carefully and encase inside balls of sausagemeat. Brown in a frying pan to seal - this might require some practice to keep the ball-shaped and shut.
• Transfer to the oven and finish cooking for 5-7 minutes.
• For the sauce, finely chop the shallors and soften them in the remaining 10 ml olive oil, add corals and paprika and cook ubntil everything is beginning to colour.
• Add the stock and reduce by half.
• Add the wine and reduce by two thirds.
• Liquidise with a blender, and return to the pan.
• Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.