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Recipe for :

Sautéed Scallops with Garlic and Herbs
 
This is one of the recipes we have been kindly given permission to reproduce by Rockfish . . . The Gourmet Fish Market online. More information can be found at their website where those of you who live in the States can purchase your fresh fish online. Rockfish had this to say about their recipes:

"These recipes are perfect for any occasion, from entertaining dinner guests, to a home-cooked meal with the family".

Ingredients

1 1/2 lbs of Sea Scallops (cut in halves or thirds if too big)
Salt & pepper to taste
Flour for dredging
1/4 cup of olive oil
1 teaspoon chopped garlic
2 tablespoons minced scallions or shallots
Fresh chopped parsley for garnishing

Preparation
  1. Rinse scallops in cold water, let dry and place them in a plate
  2. Sprinkle with salt & pepper and toss
  3. Dredge scallops in flour, shake off the excess and sauté
Method

Set non-stick frying pan over high heat. Add olive oil - when hot - add scallops. Turn scallops every 5 - 6 seconds.

When they begin to brown (about 20 seconds) add garlic, shallots, or scallions. Stir and cook for another 2 minutes. Finally stir in parsley, wait 10 - 20 seconds and the scallops should be done. (When done, the scallops should feel lightly springy to the touch).

The complete operation should take about 3 minutes.

If cooking in two batches, place the first cooked batch in a baking dish and keep warm in a 150 degree oven while cooking the second batch.

Serves 4

 
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