Sauteed Sea Scallops with Shallots |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color. Ingredients:
4 tablespoons unsalted butter |
1/3 cup vegetable oil |
1/2 cup flour, for dusting |
1/2 teaspoon salt |
fresh ground black pepper |
1 1/2 lbs sea scallops, sliced crosswise into halves |
4 large shallots, peeled and finely chopped |
1/3 cup dry white wine |
3 tablespoons chopped fresh parsley |
Directions:
1. Heat butter and oil in a large skillet.
2. Season flour with salt and pepper and toss sliced scallops in it.
3. Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
4. Remove scallops to serving platter with slotted spoon.
5. Sauté shallots in same oil 5-6 minutes.
6. DO NOT BROWN.
7. Remove shallots and sprinkle them over scallops.
8. KEEP WARM.
9. Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
10. Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
|
|