Special Scallops And Chicken Recipes

CHICKEN AND SCALLOP STIR FRY

Steps:

• Clean and chop all your vegetables, place in bowl and set aside.
• Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
• Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
• Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
• Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
• Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
• Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
• Serve over your rice or rice noodles!

JOEY D 'S CHICKEN AND SCALLOPS

Steps:

• Season chicken breast and scallops with salt and pepper.
• Dredge in flour; shake off excess.
• Heat clarified butter in pan.
• Add chicken; brown until pale golden.
• Add scallops; do not overcook.
• Remove from skillet; add shallots and mushrooms to pan.
• Sauté until tender.
• Add white wine; reduce until it forms a glaze.
• Add cream and tarragon.
• Heat until it forms a sauce.
• Add chicken and scallops back to pan.
• Put into 4 ramekins.
• Top with cheese.
• Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.