Scalloped Rhubarb Recipes

SIMPLE HERBED SCALLOPS

Steps:

• Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350.
• Melt butter, stir in bread crumbs and set aside.
• Mix sugar and spices.
• Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
• Repeat layers.
• Pour water gently over all. Top with remaining bread crumb mixture.
• Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
• Cover and cool for at least 1 hour before serving.

SCALLOPS WITH A SAUTE OF RED CABBAGE

Steps:

• Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.
• Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.

SCALLOPED RHUBARB

Steps:

• 1. Preheat your oven to 325 degrees.
• 2. Toss the bread crumbs with the melted butter in a bowl.
• 3. Add the rhubarb and sugar and mix gently.
• 4. Place the mixture in a 7x11\" casserole and pour 1/3 cup of the water over it.
• 5. Bake uncovered for 45 minutes.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
• In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
• Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
• Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
• Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.