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Sep
11

Herbed Sea Scallops

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Hello All!  Welcome back to Food~Flavor~Fun!

A place to find and share some great FREE food ideas (recipes), to be prepared and shared with family and friends to bring a lot of fun, joy, and great tastes into all our lives.  Why?  Cause there are few things in life better than a great tasting meal!  I’m so glad you dropped by today…Welcome!  Welcome!  Welcome!

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Ok, on to today’s recipe.  Do you like Sea Scallops?  Man, I do!  Great taste, full of flavor, and the texture is pleasure as long as they are not over cooked.  A couple of important things to keep in mind when cooking seafood.  One, start with fresh seafood of fish.  If it smells fishy, it’s not fresh!  Start with quality!  Second, don’t over season.  You want to amplify the great natural taste of your seafood or fish, not overwhelm it.  And lastly, don’t overcook it.  Fish and other seafoods tend to cook quickly and will turn to chewy rubber when over done.  You want it done through, but not over done.  Be gentle.

Ok, here you go.  A great Herbed Sea Scallop recipe, with a great sauce.  This can be a main course served with a wild rice pilaf or a smaller serving without the rice as an appetizer.  Give it a try sometime!

Herbed Sea Scallops 

Ingredients:

  • 1 1/2 pounds fresh sea scallops
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper (yep, use that pepper mill)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil leaves, finely chopped
  • flour for dusting
  • 1/4 cup dry white wine
  • 1 shallot, finely chopped
  • 1 cup fresh mushrooms, quartered
  • 2 tablespoons butter (it’s only 2 tablespoons for all those scallops, it will be ok)
  • 3 tablespoons all-purpose flour
  • 1 cup Gruyere cheese, grated

Directions:

Mix the salt, pepper, garlic powder, paprika and basil in a small bowl.  Rinse and dry the sea scallops.  Lay the sea scallops out on a large plate and season evenly on both sides.  Dust the scallops with flour.  Saute’ over medium-high heat in a pan lightly coated with a non-stick cooking spray and a little olive oil.  Cook scallops until golden brown on both sides.  Remove the scallops from the pan.

To the drippings in the pan, add the wine, shallot and mushrooms; cook for approximately 3-4 minutes.

In a separate saucepan, melt butter over medium heat, then add the 3 tablespoons of flour.  Stir this constantly.  This is to make a blonde roux to thicken your sauce.  Do not let the flour brown (thus blonde).  It does need to cook very long; 2 to 3 minutes should do it.  But don’t cut it short or your sauce will taste like flour.

Pour shallots, mushrooms and liquid from your other pan into your roux.  Mix well.  Sir the scallops and any liquid into the sauce.  If the sauce gets too thick, you can add some clam juice, fish or chicken stock.

To serve, transfer the scallops and sauce onto 4 oven safe serving plates or baking dishes, top with grated cheese and place under the broiler for a minute or two, until the cheese is melted and browned a little.  Makes 4 main course servings.  Enjoy!

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Bye for now!

Categories : Main Courses

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