Ingredients with Measurements:
- 1 lb. fresh scallops
- 2 tbsp. olive oil
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and cooked through. Use tongs to flip the scallops.
5. Remove the scallops from the skillet and set them aside on a plate.
6. In the same skillet, add the shallot and garlic and cook for 1-2 minutes until they are fragrant.
7. Add the white wine to the skillet and cook for 1-2 minutes until it has reduced by half.
8. Add the heavy cream to the skillet and stir until it is well combined with the wine mixture.
9. Add the butter to the skillet and stir until it has melted and the sauce is smooth.
10. Season the sauce with salt and pepper to taste.
11. Return the scallops to the skillet and spoon the sauce over them.
12. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 3g
Protein: 18g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Shallot can be substituted with onion.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for a burst of flavor.
- Sprinkle grated Parmesan cheese over the scallops before serving.
- Add capers or chopped olives to the sauce for a briny flavor.
Tips and tricks:
- Make sure the scallops are dry before cooking to ensure a good sear.
- Don't overcrowd the skillet when cooking the scallops to ensure they cook evenly.
- Use a non-stick skillet for easier cleanup.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the scallops and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the scallops and sauce on a bed of rice or pasta for a complete meal.
Garnishes:
Fresh parsley or chopped chives
Pairings:
- Serve with a side of roasted vegetables or a salad.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the scallops are sticking to the skillet, add more oil to the pan before cooking.
- If the sauce is too thin, let it simmer for a few minutes to thicken.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Scallops have been a popular seafood dish for centuries, dating back to ancient Rome. They are often considered a delicacy due to their sweet and delicate flavor.
Flavor profiles:
The scallops have a sweet and delicate flavor, while the white wine sauce is creamy and slightly tangy.
Serving suggestions:
Serve the scallops and sauce hot with a side of rice or pasta.
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