SCALLOP POTATO RECIPE EASY RECIPES

Name: Ham Potato Scallop
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings.
Ingredients: 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

HAM POTATO SCALLOP RECIPE: HOW TO MAKE IT

Ham Potato Scallop Recipe: How to Make It 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

Ingredients

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.

SHRIMP AND SCALLOP EASY PAELLA RECIPE | INGRID HOFFMANN ...

Shrimp and Scallop Easy Paella Recipe | Ingrid Hoffmann ... image

Provided by Ingrid Hoffmann

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.

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