Ingredients with Measurements:
- 12 large scallops
- 1/4 cup Marzolino del Chianti cheese, grated
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Special equipment needed:
- Non-stick skillet
- Grater
Step-by-step instructions:
1. Rinse scallops and pat dry with paper towels.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. Dredge each scallop in the flour mixture, shaking off any excess.
4. Heat olive oil and butter in a non-stick skillet over medium-high heat.
5. Add scallops to the skillet and cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Sprinkle grated Marzolino del Chianti cheese over the scallops and cook for an additional minute until cheese is melted.
7. Remove scallops from skillet and place on a serving platter.
8. Drizzle lemon juice over the scallops and sprinkle with chopped parsley.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat per serving: 14g
Saturated fat per serving: 5g
Cholesterol per serving: 50mg
Sodium per serving: 320mg
Carbohydrates per serving: 7g
Protein per serving: 17g
Substitutions for ingredients:
- Marzolino del Chianti cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Olive oil can be substituted with any other cooking oil such as vegetable or canola oil.
Variations:
- Add garlic to the skillet for extra flavor.
- Substitute lemon juice with white wine for a different flavor profile.
- Add chopped tomatoes and basil to the skillet for a more Mediterranean twist.
Tips and tricks:
- Make sure to pat dry the scallops before cooking to ensure a crispy sear.
- Do not overcrowd the skillet when cooking the scallops.
- Use a non-stick skillet to prevent the scallops from sticking.
Storage instructions:
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place scallops in a skillet over low heat and cook until heated through.
Presentation ideas:
Serve scallops on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted vegetables or a side salad.
Troubleshooting advice:
If the scallops are not searing properly, make sure the skillet is hot enough before adding the scallops.
Food safety advice:
Make sure to cook scallops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Marzolino del Chianti is a cheese made in the Tuscany region of Italy and is often used in traditional Italian dishes.
Flavor profiles:
The Marzolino del Chianti cheese adds a nutty and slightly sweet flavor to the scallops.
Serving suggestions:
Serve as an appetizer or main course.
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Region: Italian