Scallops W/pine Nuts and Dried Tomato

4 Servings
Seafood-Other
Uncategorized
Sun-dried Seafood Butter Garlic Parsley Pine Nuts Shallot Tomato Wine White wine Lemon Seafood-Other

1 tb etable oil
1 1/2 lb Bay llops; or large
4 tb e nuts
1 tb llots; mince fine
1 ts lic; mince fine
1/2 c Dry te wine
2 tb Fresh on juice
1/2 c Oil-pk sun-dried atoes;
6 tb Unsalted ter
2 tb sley; chop fine
Salt and per to taste

IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel. Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked. Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick. Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper. Pour onto a serving platter. Source: Trumps Restaurant, Los Angeles (wrv) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip


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