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edited by SAMCROcker

3 Recipes

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Sauteed scallops stuffed with basil take about 30 min. to prepare. Take about 1.5 lbs large sea scallops and cut each one nearly all of the way down the middle. Add in salt, pepper, and a basil leaf in every scallop. Mix each one with a couple tablespoons extra virgin olive oil and a smashed clove of garlic in a big skillet for a minute on high heat. Brown each side of the scallops for about a minute and then put them on 5 cups cleaned mixed greens. Put a few tablespoons lemon juice in the skillet, reduce the heat and cook for 10 seconds. Cover the scallops and mixed greens in the juices and you'll have 4 servings worth.
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Easy Fish Filets with Quick and Easy Blender Hollandaise Sauce
 
Ingredients
4 fish filets of your choice
2 tbsp butter
Salt and pepper
 
Sauce:
1 stick butter
1 tsp lemon juice
1/2 tsp salt
1/4 tsp white pepper
2 large egg yolks
 
Directions
1. Season fish filets with salt and pepper on both sides.
2. Heat butter in a non-stick pan and cook filets on both sides until golden brown. Set fish aside and keep warm.
 
Sauce:
1. Melt butter in saucepan until it almost boils.
2. Put all remaining ingredients in a blender and blend on high for 10 seconds.
3. Turn blender to low, remove top and slowly pour in melted butter in a thin stream. Sauce will thicken into the nice thick hollandaise consistency.
4. Serve by pouring over fish or put in little ramekins on the side.
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Trout in Chablis Cream
 
Ingredients
4 trout, cleaned
4 small onions, diced
3 tbsp butter, flaked into small pieces plus a small amount for buttering baking dish
1 cup dry chablis wine
1 cup heavy cream
1 tbsp minced dill
salt and pepper to taste
 
Directions
1. Preheat oven to 375 F.
2. Clean trout (scales, guts, etc.) and put them in a buttered 9" x 13" baking dish.
3. Sprinkle diced onions over the trouts and cover with the flakes of butter.
4. Add chablis and bake the trout in the preheated oven for 25 min. or until firm and cooked through.
5. Remove trout, place them on plates and set aside to keep warm.
6. Pour remaining liquid from baking pan in saucepan. Add cream and reduce liquid to half. flavor with herbs. Taste and salt and pepper if necessary.

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