Wednesday, October 12, 2011

Scallops in White Wine Sauce

So I haven't cooked in a while. Yesterday I attempted to cook cheese ravioli with pumpkin alfredo sauce. It was a hot mess. The sauce completely boiled over, and somehow parsley was all over the floor. The end product wasn't bad but it was just blah. Tonight I redeemed myself with these scallops. They are delish.
1 pack of sliced mushrooms
1/4 cup butter
1 tablespoon diced onion
3 cloves minced garic
2 tablespoons flour
3/4 cup cheap white whine
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 pounds frozen scallops
1 1/2 tablespoons lemon juice

1. Start by sautéing the mushrooms in a little oil. While mushrooms are cooking, melt the butter in another pan on med-high heat and add the onions, garlic and flour.

2. Add the browned mushrooms, wine, lemon juice, salt and pepper to the pan with butter, onions and flour. Reduce heat on the sauce to low. Add a little more wine if the sauce gets too thick.

3. Sauté the scallops on medium heat in the pan that previously held the mushrooms. If using bay scallops, cook 2-3 minutes on each side. For sea scallops, cook for 3-5 minutes on each side.

4. Drain any excess water from the scallops and then add them to the sauce.  It’s best to serve immediately, but you can let the dish simmer a couple of minutes until you’re ready to eat. But no too long or the scallops may over cook.

Serves 4
Recipe from: {}

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