Scallops sentence example

scallops
  • I had the moroccan meatballs (a CHL) followed by scallops.
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  • molluscfish farming in our coastal waters is concentrated on mollusk production, the main species being mussels, oysters and scallops.
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  • Call now to order an introductory box including monkfish, lemon sole, fresh scallops and some prime quality filets for just £ 39.95.
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  • Seared scallops on broad bean purée take on the lingering, smoky aftertaste of finely diced wild boar pancetta.
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  • My starter of scallops (£ 7.95) came with a really lively pineapple salsa and crispy pancetta.
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  • sear the scallops for about 30 seconds on each side over a high heat.
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  • Place three spoonfuls of the pea puree onto the plate, positioning the roasted scallops in between.
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  • Thread 2 wrapped scallops on a skewer, then a coral followed by 2 more wrapped scallops.
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  • Pan-fried scallops were overpowered by their bed of broad bean mash, which in turn swamped the accompanying saffron dressing.
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  • grilled, peeled peppers can be added to this and if you are feeling extravagant grilled scallops!
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  • I would suggest only using fresh scallops for the following recipes.
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  • The ban on fishing for king scallops remains in place within the area.
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  • scallops in a rich chili sauce.
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  • scoured out big, elliptical scallops in the rock.
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  • I had the seared scallops and the whole sea bass with fennel, all of which were totally yummy.
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  • Notable starters were the Irish rock oysters and the scallops with truffle oil or Saffron sauce.
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  • antipasto dish was made from chargrilled king scallops that had been threaded onto rosemary stems.
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  • avocado slices, corn, and scallops.
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  • butternut squash soup, scallops washed down with fine white wine and coffee with whiskey to finish topped off a wonderful day.
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  • You may also come across conch chowder - a keys specialty, tiny blue crabs - a Florida delicacy and fresh scallops.
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  • conch chowder - a keys specialty, tiny blue crabs - a Florida delicacy and fresh scallops.
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  • Most scallops are caught by 10 to 30 meter vessels towing between four and 20 specialized scallop dredges from each side.
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  • griddled scallops with sweet pepper coulis, bacon and Jerusalem artichoke sandwich and Caesar salad (£ 7.95 ).
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  • Menu S: brochette of scallops & Cornish smoked halibut with julienne of sweet & sour cucumber.
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  • There are also hydraulic dredge fisheries for razor fish and dredge fisheries for scallops.
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  • king scallops that had been threaded onto rosemary stems.
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  • Starters take in grilled lobster with mint and coriander and mango sauce and scallops, crab claws and mussels in Goan vindaloo dressing.
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  • The subtle flavor of the minted pea purée served with the scallops adds to the pleasure these tender morsels can bring to the dinner.
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  • The life wasn't limited to scallops with rays, sole, plaice and plenty of crabs being seen.
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  • Argent a fesse gules between three eagles ' heads razed sable with three scallops or upon the fesse.
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  • In the inland waters salmon, trout, togue (Salvelinus namaycush), pickerel and bass abound; along the shore there are lobsters, clams and scallops (Pecten irradians); and off the shore are herring, alewives, mackerel, cod, halibut, haddock, smelts, hake, menhaden, porgies and porpoises.
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  • The sea bass and scallops served with roasted sweet potato and salsa verde is also a winner.
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  • Sear the scallops for about 30 seconds on each side over a high heat.
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  • Grilled, peeled peppers can be added to this and if you are feeling extravagant grilled scallops !
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  • To start I had scallops in a rich chili sauce.
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  • Flood waters had scoured out big, elliptical scallops in the rock.
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  • Whites were great with the scallops course.
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  • This Foxglove works well with scallops, crab, fish, poultry, and light fare.
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  • The Pan Blackened Sea Scallops with bacon scented sweet yam puree and sautéed spinach is out of this world in The Laurel Court.
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  • Hunter's features a skimpy top with small scallops at the edges.
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  • Gem Size: Using larger gems in pave set bands gives the appearance of additional texture such as scallops or waves along the edge.
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  • Diners can find items ranging from rabbit to scallops.
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  • Mollusks: Scallops, mussels, oysters and clams.
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  • Some of those shells include mollusks, scallops, conical, cockle, and other several others similar in shape and size.
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  • Use a cotton swap to ink, chalk, or paint the scallops.
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  • After all the scallops are punched, gently fluff open the tissue into petals.
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  • Clouds: Punch oval scallops from white paper.
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  • Vintage engagement ring designs that use delicate metal detailing such as filigrees, scallops, and milgrain edging for texture and depth, including split shank designs.
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  • Scallops along the edges or interior of the ring.
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  • Older engagement ring styles such as antique or estate engagement rings may use scallops and can be found through online auctions, pawn shops, and estate sales, as well as antique dealers and estate settlement agencies.
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  • The beauty of the scallops adds vibrancy and uniqueness to the ring and enhances any finger on which it is worn.
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  • Fresh, frozen or canned fish including lobster, crab, scallops, clams and oysters are acceptable.
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  • Scallops wrapped in bacon also make for a fabulous appetizer that will wow your dinner guests.
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  • Big, tender scallops wrapped in a delicious gourmet bacon are the key to almost any person's heart.
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  • You also have the option of sea scallops, red snapper and different types of seafood mixed with pasta.
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  • Seafood lovers will also like the calamari stuffed with lobster, shrimp, scallops and fresh vegetables before being tossed with pasta and a red sauce.
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  • Tuna, snapper and sea scallops are all available in a pan seared dish with vegetables, but you may opt for the seafood stew featuring several different types of seafood, vegetables and a spicy tomato based broth.
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  • Lemon pepper tuna with couscous is popular, and diners also like the sea scallops with fennel and risotto.
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  • For entrées, the roasted duck breast, sautéed sea scallops, or wagyu beef are excellent choices.
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  • Guests recommend the five- or eight-course tasting menus, featuring smoked sea scallops, braised pork belly and pacific black cod.
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  • The menu includes sugar cane-skewered sea scallops, chorizo-crusted berkshire pork chop, grilled painted hills hanger steak, butter-poached halibut and porcini-crusted painted hills filet mignon.
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  • Continue with smoked yellowtail, grilled miso black cod or diver scallops with a miso-lobster sauce.
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  • The menu includes chicken sorrento, stuffed sole, boiled scallops, chicken scampi and fish and chips.
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  • The menu features fish, clam, shrimp, scallops and chicken tender dinners.
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  • One of the favorites here is the deep-fried scallops with homemade tartar sauce.
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  • The restaurant serves sea bass, swordfish, tuna, scallops and sand dabs, all caught locally.
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  • The hot and sour seafood soup is chockfull of shrimp, squid, scallops, and mussels, flavored with lemon grass, lime leaves, and chile paste.
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  • Or if beef isn't your dish, sample the seafood including jumbo shrimp, pike, salmon, scallops or lobster, or the chicken breast or strips.
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  • Upon arriving at the bistro, guests can dine on appetizers such as frog legs, a fresh tomato and basil tart or grilled sea scallops.
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  • Appetizers include sushi, vegetable egg rolls, dumplings, shrimp and scallops.
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  • Entrée fondues feature beef, chicken, lobster, shrimp and scallops.
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  • For the main course try the seared scallops glazed with sugar cane and paired with snow peas and cashews or the roasted chicken with house made macaroni and cheese.
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  • Some past favorites dishes from diners have been the seared scallops appetizer and the browned butter trout.
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  • The dinner menu includes many house specials including honey lime scallops and chile rellenos.
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  • Some of these include a seafood quesadilla with shrimp, scallops, and crab-meat, grilled swordfish with wild mushrooms and a parmesan encrusted cod.
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  • With an antipasti menu that includes roasted scamorza, baked goat cheese salad and lobster salad, other menu items are the seared sea scallops and grilled lamb chops.
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  • Entrees include seared sea scallops as well as hot and pungent shrimp in coconut milk.
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  • Both locations offer appetizers, including bacon-wrapped scallops, deep fried tofu and broiled tuna tataki.
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  • end of Long Island, yields more scallops than all the other waters of the United States.
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  • In such Lamellibranchs as the oysters, scallops and many others which have the edges of the mantleskirt quite free, there are numerous tentacles upon those edges.
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