Best Harvest Vegetable Scallop Recipes

HARVEST VEGETABLE SCALLOP

Harvest Vegetable Scallop image

Make and share this Harvest Vegetable Scallop recipe from Food.com.

Provided by RecipeNut

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 medium carrots, thinly sliced
10 ounces frozen chopped broccoli, thawed and drained
1 1/3 cups fried onions, french,divided
5 small red potatoes, sliced 1/8 inch thick
8 ounces cheese spread
1/4 cup milk
fresh ground black pepper
seasoning salt

Steps:

Preheat oven to 375 degrees.
In 12X8 inch baking dish, combine carrots, broccoli and 2/3 cup French's Fried Onions.
Tuck potato slices into vegetable mixture at an angle.
Dot vegetables evenly with cheese spread.
Pour milk over vegetables; sprinkle with seasonings as desired.
Bake, covered, at 375 degrees for 30 minutes or until vegetables are tender.
Top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
Microwave Directions: In 12X8 inch microwavable dish, prepare vegetables as above.
Top with cheese spread, milk and seasonings as above.
Cook, covered, at HIGH 12 to 14 minutes or until vegetables are tender, rotating dish halfway through cooking time.
Top with remaining onions; cook, uncovered, 1 minute.
Let stand 5 minutes.

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED SCALLOPS WITH VEGETABLES

Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.