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Scallops in Garlic Butter Sauce




Source of Recipe


Gourmet Magazine


Recipe Introduction






Recipe Link: http://communities.msn.com/recipesfornoncooks/seafood.msnw

List of Ingredients




1/8 teaspoon freshly grated lemon zest

2 tablespoons fresh parsley, minced

2 tablespoons unsalted butter or margarine

3/4 pound bay scallops, rinsed and patted dry

1/4 cup dry white wine

Salt and pepper to taste

Italian bread as an accompaniment


Recipe



1. In a small bowl, toss together the zest and the parsley and reserve the mixture.

2. In a heavy skillet, cook the garlic in the butter over moderately low heat, stirring occasionally, for 1 minute. Increase the heat to high and cook the garlic, stirring, until it is pale golden.

3. Add the scallops, stirring occasionally, for 1-1/2 to 2 minutes, or until they are just firm. Transfer them with a slotted spoon to a platter.
Add the wine to the pan juices. Boil the mixture, stirring, until it is reduced to about 1/4 cup. Season the sauce with salt and pepper.

4. Spoon the sauce over the scallops; sprinkle with the reserved parsley mixture. Serve with the Italian bread.

Serves 2