Tuesday, July 17, 2012

Summer Scallops

Scallops are the perfect summer dish.  They are quick and easy to cook so you don't waste time in the kitchen when you could be catching rays at the pool.  I recently went scalloping in the gulf with some of my best friends and I think that I have cooked scallops in about 10 different ways, all which were delicious.  This recipe stuck out because of the ease of the preparation and the shorter ingredient list... hope you enjoy

Seared Scallops in herb and butter sauce
Recipe from Cooking Light

1 TBS chopped fresh parsley
1 TBS chopped fresh chives
2 tsp olive oil
1 1/2 pounds sea scallops or the equivalent in bay scallops if you have access
1/3 cup dry white wine
1 TBS chopped shallots
1 TBS white wine vinegar
3 TBS chilled butter, cubed
1 tsp chopped fresh thyme

Heat a large skillet over medium-high heat.  Add a little bit of olive oil to the pan to heat.  Rinse and dry the scallops, then sprinkle the scallops with 1/4 tsp salt and 1/4 tsp pepper.  Cook about 3 minutes on each side (if using bay scallops it will be about 3-4 minutes cooking time total).  Cook until browned and remove from pan.  Keep warm
Then combine the wine, shallots, and vinegar in a saucepan and bring to a boil.  Cook 5 minutes until liquid is reduced to about 1 TBS.  Then turn the heat down to low.  Slowly add the butter, in cubes, one at a time until all the butter is melted and mixed in.  Stir in the parsley, chives, thyme and about 1/8 tsp of both salt and pepper.... 
Plate scallops and pour the sauce on top.

I enjoyed serving this dish with Israeli Couscous and steamed sugar snap peas.  It is a versatile dish and will pretty mush go with anything