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 Post subject: Amazing Scallop Recipe!!
PostPosted: Fri Aug 23, 2013 4:14 pm 
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Location: Treasure Coast, Florida & Fairfield County, Connecticut
:arrow: Sauteed to perfection!!

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Ingredients:
1 pound fresh bay or sea scallops
Kosher salt
Freshly ground black pepper
All-purpose flour for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half

Directions:
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total.

Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste. Serve immediately with a squeeze of lemon juice.


BON APPETIT!!!

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PostPosted: Thu Aug 29, 2013 10:26 pm 
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I just can never get them hot enough where they do not stew, or not hot enough where they don't stick and I have to pull them off to turn to the other side -- well, I'll try again. They always taste good, nonetheless -- I will attempt your recipe!
Pat


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PostPosted: Tue Sep 17, 2013 1:32 am 
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I'm always interested in recipes for scallops. They are a bitch to cook but when you get them right your taste buds want to jump up and shout and the rest of you wants to "do a little dance, make a little.. etc."

I'll give this a try with my next effort.

but just to make sure..

the scallops are set aside while the shallots, garlic and parsley are sautéed..
the wine is then added and reduced until the sauce thickens to the right viscosity.. then
the heat is turned off, the scallops are added back in.. and then
everything gets tossed and lands on a serving platter.

Is that correct?

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PostPosted: Thu Sep 19, 2013 11:56 am 
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Joined: Tue Jun 07, 2011 5:46 pm
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Location: Treasure Coast, Florida & Fairfield County, Connecticut
I'm always interested in recipes for scallops. They are a bitch to cook but when you get them right your taste buds want to jump up and shout and the rest of you wants to "do a little dance, make a little.. etc."

I'll give this a try with my next effort.

but just to make sure..

the scallops are set aside while the shallots, garlic and parsley are sautéed..
the wine is then added and reduced until the sauce thickens to the right viscosity.. then
the heat is turned off, the scallops are added back in.. and then
everything gets tossed and lands on a serving platter.

Is that correct?


:arrow: I have done it that way, and I have also done it tossing everything together. When the wine is added to the sautéed mixture the scallops shouldn't stick. if they do add a little more butter and wine.

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It is an unfortunate human failing that a full pocketbook often groans more loudly than an empty stomach.
~Franklin D. Roosevelt~


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