22 July 2011

Scallops Sauteed in Browned Butter & White Wine

Scallops are expensive, yes, but once in a while, so worth it. This recipe is from my mom, and it takes about ten minutes start to finish. Without fail, the scallops wind up beautifully browned on the outside and soft and buttery on the inside. The pan sauce, with just a tablespoon of butter, tastes amazingly rich. Be sure to remove the side-muscle, if present.

3/4 lb scallops
All purpose flour (for dredging)
1/2 cup white wine
1 tbsp butter
1 tbsp fresh chopped chives or dill (I used chives)
1 tsp lemon peel

Dredge scallops (lightly) in flour
Spray pan with cooking spray
Saute scallops over medium heat until done (~3 minutes)
Remove and set aside
Add wine to pan and scrape up browned bits
Boil till reduced (~3 minutes)
Add chives/dill and lemon peel
Add butter
Spoon sauce over scallops and serve

Serves 2

with help from:

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