HOW TO MAKE POTATO SCALLOP RECIPES

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HAM POTATO SCALLOP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Ham Potato Scallop Recipe: How to Make It - Taste of Home image

"It's simple to jazz up a box of scalloped potatoes and pop them in the oven while the kids are doing their homework," says Jennifer Skipper of Great Lakes, Illinois. "This meal disappears in a hurry whenever I serve it."

Provided by Taste of Home

Categories     Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 7

1 package (4.9 ounces) scalloped potatoes
2 cups boiling water
2 tablespoons butter
3/4 cup whole milk
2 cups cubed fully cooked ham
1 package (9 ounces) frozen cut green beans
1 cup shredded cheddar cheese

Steps:

  • In a ungreased 1-1/2-qt. baking dish, combine potatoes with sauce mix, boiling water and butter. Stir in milk, ham and beans. Bake, uncovered, at 400° for 35 minutes or until the potatoes are tender, stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 440 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1785mg sodium, CarbohydrateContent 35g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 24g protein.

SCALLOP RISOTTO RECIPE | WANNA MAKE THIS? | FOOD NETWORK



Scallop Risotto Recipe | Wanna Make This? | Food Network image

Provided by Wanna Make This?

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

  • Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  • Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
  • While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
  • Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
  • Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

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