Although this dish is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms. (Cooking Light Magazine 8-04)
Use as much chili powder in the Tropical Fruit Salsa as you want - I love the tingling sensation after the initial sweetness of the fruit. If you don't care for spice, just omit. Mint is so refreshing. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh Thai basil, or cilantro. The Tropical Fruit Salsa is also great with tortilla chips, as a topping to grilled chicken, to serve alongside your favorite fish or shrimp skewers.
Tender scallops baked in Puff Pastry and topped with a tart sauce.
Succulent sea scallops in a rich creamy sauce.
Salmon can be substituted for the scallops in this dish and is also delicious!
A quick veal dish that looks and tastes as if you spent hours. Also works very well if you substitute chicken breast halves for the veal scallops.