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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs. Ingredients:
1 lb scallops |
1 teaspoon garlic, minced |
1/2 tomato, diced |
1/2 sweet onion, chopped |
1/4 lb mushroom, sliced |
1 teaspoon capers |
1/4 cup white wine or 1/4 cup chicken broth |
butter, slices |
Directions:
1. This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!
2. The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.
3. Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.
4. Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.
5. Remove from heat and add the butter slice, swirl it to finish the sauce.
6. This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.
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