Pan-Seared Scallops with Mint and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Steamed baby yellow squash and rice pilaf studded with bits of pimiento would look pretty with the scallops. End the meal with a plate of petits fours or fancy cookies and some fresh berries. Ingredients:
3 tablespoons butter |
12 sea scallops, patted dry |
1/3 cup bottled clam juice |
1 tablespoon fresh lemon juice |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh chives |
Directions:
1. Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and sauté until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve.
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