Ingredients with Measurements:
- 1 lb Knockanore smoked scallops
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and shallot and sauté until fragrant, about 1 minute.
3. Add the white wine and thyme leaves and bring to a simmer.
4. Add the smoked scallops to the skillet and cook for 2-3 minutes on each side, until lightly browned and heated through.
5. Season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 9g
Carbohydrates: 3g
Protein: 16g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute the scallops with shrimp or lobster for a different seafood twist.
Tips and tricks:
- Make sure to pat the scallops dry before cooking to prevent excess moisture.
- Don't overcook the scallops, as they can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the scallops on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted asparagus or garlic mashed potatoes.
Troubleshooting advice:
If the scallops are sticking to the skillet, add a little more butter or oil to the pan.
Food safety advice:
Make sure to cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Smoked scallops have been a popular seafood delicacy for centuries, with origins dating back to ancient Greece and Rome.
Flavor profiles:
The smoky flavor of the scallops pairs perfectly with the white wine and thyme, creating a savory and aromatic dish.
Serving suggestions:
Serve as an appetizer or main dish for a special occasion or dinner party.
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Region: Irish