Blue Heaven Scallops Recipes

BLUE HEAVEN SCALLOPS

Steps:

• This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!
• The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.
• Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.
• Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.
• Remove from heat and add the butter slice, swirl it to finish the sauce.
• This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.

BLUE HEAVEN BANANA PANCAKES

Steps:

• Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla.
• In another bowl, combine all dry ingredients.
• Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed".
• Add dry ingredients gradually to egg mixture.
• Add cut bananas (and toasted nuts, optional).
• In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface.
• Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
• When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done.
• Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.

BLUE HEAVEN

Steps:

• Add all ingredients to a cocktail shaker filled with ice.
• Shake vigorously.
• Strain into an ice-filled highball glass.
• Garnish with maraschino cherry and pineapple wedge.