Scallops With Pine Nuts and Dried Tomato

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Bay scallops
4 tablespoons	60ml	Pine nuts
1 tablespoon	15ml	Finely minced shallots
1 teaspoon	5ml	Finely minced garlic
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	31g / 1.1oz	Dried tomatoes
6 tablespoons	90ml	Unsalted butter
2 tablespoons	30ml	Finely chopped parsley
		Salt and pepper to taste

Recipe Instructions

Baked potatoes are perfect with these scallops, but don't serve them with sour cream, which will interfere with the sauce.

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:
Cooking with Steam-Stephanie Lyness

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.