Sunday, July 11, 2010

cooking light scallops

Cooking Light Scallops






  • Golden, dreamy, and rich with flavor, sautéed scallops provide a nice alternative to fish. Scallops with wine sauce are easy to prepare, and make a perfect appetizer or stand-alone entree. They're chock full of healthy nutrients - Omega 3, B12, magnesium and potassium. Light on the palate, these scallops are tasty and nutritious.
Instructions
Things You'll Need:

  • scallops, 1/2 - 1 lb.
  • olive oil
  • 1 onion, diced
  • white wine, 1/2 - 1 cup
  • 1 lemon (juice)
  • salt And pepper

Step 1
SELECT FRESH SCALLOPS.

  • Use large, fresh scallops. Figure 2 - 3 scallops per person for main entree, or one scallop per person as an accompaniment or appetizer.
Step 2
OPTIONAL STEP: REMOVE "FOOT" FROM SCALLOPS.

  • Some scallops still have the less tender "foot" attached. Just pull it off and discard, or chop and freeze for later use in chowder. Or, ask the fishmonger to check scallops.
Step 3
SELECT WHITE WINE.

  • Scallop dishes are traditionally served with light, semi-dry white wines. Many cooks use economical Chardonnay or Chablis for cooking. But if possible, try using your dinner wine for cooking this recipe. Consider a Sauvignon Blanc.
Step 4
BROWN THE ONIONS IN OLIVE OIL.

  • On medium-high heat, quickly sauté diced onions in fry pan until golden brown, about 2-5 minutes.
Step 5
ADD SCALLOPS.

  • Add scallops to hot pan, with the onions pushed to the side. Sear and brown the scallops, about 30 seconds on each side.
Step 6
ADD WHITE WINE.

  • Stir wine, onions and scallops together. Cover, and cook 3 - 4 minutes.

Tip: 

  • Scallops cook quickly and turn opaque when done. Over-cooking can toughen them.
Step 7
TEMPORARILY REMOVE SCALLOPS.

  • Using slotted spoon, remove scallops - leaving onions & wine sauce in pan.
Step 8
ADD SEASONING TO WINE SAUCE.

  • Add lemon juice, salt and pepper to the wine sauce. Simmer 2 - 5 minutes, until sauce is thick and reduced by about half.
Step 9
MIX SCALLOPS BACK INTO SAUCE.

  • Return the scallops to the pan, and give a quick stir just to heat through.
Step 10
SERVE PIPING HOT.

  • On heated plates, pour onions and wine sauce over the scallops.

Tip: 

  • If you are adventurous or prefer a red wine with dinner, try a light Pinot Noir - for an unconventional and slightly naughty flavor combination.

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