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Scallops: Scallops with Lemon and Cilantro

Source of Recipe


The Seattle Times






List of Ingredients



• 2 tsp olive oil
  
• 1-1/3 lbs. scallops, cut into similar-sized pieces
  
• 1/3 cup dry white wine
  
• 1 medium clove garlic, peeled and forced through a press or very finely minced
  
• 2 Tbsp lemon juice
  
• 1/4 tsp salt
  
• 1 to 2 Tbsp butter
  
• 1 Tbsp plus 1 tsp finely minced cilantro
  
• Freshly ground black pepper, to taste
  






Instructions



1. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add half of the scallops and saute until cooked through, about 2 to 3 minutes. Remove from the pan and repeat with the remaining olive oil and scallops. Remove from the pan.
   
   
2. Turn the heat to medium-high and add the wine to the pan with the garlic. Boil down until just a few tablespoons remain.
   
   
3. Stir in the lemon juice, salt, butter and cilantro. Simmer until thickened. Pour the juice that's collected around the scallops into the pan and simmer for about 1 minute longer. Add scallops and stir about 1 minute to coat. Transfer the scallops to a serving plate with a slotted spoon and simmer the sauce again 1 minute. Season with pepper and pour over the scallops. Serve immediately.
   
   Makes 4 servings.