SCL: Scallops With Pine Nuts & Tomatoes
Source of Recipe
My Master-Cook recipe database
* Exported from MasterCook *
Scallops With Pine Nuts & Dried Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood, Restaurant, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 1/2 pounds bay scallops (nickel-sized)
OR
large sea scallops -- cut in half
-- (half-dollar sized)
4 tablespoons pine nuts
1 tablespoon shallots -- finely minced
1 teaspoon garlic -- finely minced
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup dried tomatoes
6 tablespoons unsalted butter
2 tablespoons parsley -- finely chopped
-- to taste
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.
This has been a favorite at Trumps restaurant in Los Angeles for years. 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.
S(>From the MC recipe database of):
"Judi Mae Phelps (judimae@earthlink.net)"
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