Fleur de Lis

Fleur de Lis

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Friday, November 6, 2015

Scallops with White Wine Sauce

Some people are hesitant to cook scallops. This is a great recipe to try if you've never cooked them before or if you want to try a new version

2 pounds of sea scallops, rinsed and dried by gently patting with a paper towel
1/8 cup olive oil 
2 T. minced garlic 
1/2 cup white wine (we used Pinot Grigio) 
Juice from 1 lemon 
2 T. fresh chives, chopped
2 T. green onions, chopped
2 T. butter 

Add the olive oil to a large cast iron skillet over high heat. Carefully add scallops to the skillet and cook for 2 minutes on each side. 

Remove scallops from the skillet, place on a serving platter or bowl, and cover to keep warm. Lower heat slightly and slowly add wine to the skillet.

Next add the lemon juice, garlic, and butter to the skillet and reduce the heat to medium low and let the sauce thicken while you stir constantly for 4 - 5 minutes.  

When thickened, pour the sauce over the scallops and sprinkle with the onions and chives. Serve immediately. 

Feeds 6 or 4 REALLY hungry people.

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