Garlic Lover's Scallop Scampi
1 lb. Scallops, small
1 stick real Butter, more if desired
fresh Garlic, to taste
1 cup Bread Crumbs
Lemon Wedges
Pepper
4 serving dishes
In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. Top with bread-crumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.
Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.
Pan Seared Scallops and Citrus Saffron Beurre Blanc
Citrus Saffron Beurre Blanc:
1 C. Chardonnay
2 T. minced garlic
2 T. lemon juice
1 pinch saffron
6 oz. heavy cream
4 oz. unsalted butter
Pan Seared Scallops:
1 T. olive oil
18 sea scallops
Salt and pepper to taste
To make Beurre Blanc, combine wine, garlic, lemon juice and saffron in stainless-steel pot. Bring to simmer and reduce. Add cream and reduce by half. Turn the heat to high and whisk in cut up butter, 2-3 knobs at a time until all butter is well incorporated. Finish with a hand-held mixer.
For scallops: Heat olive oil in sauté pan. When simmering add scallops seasoned with salt and pepper. Brown on each side until opaque in center. Serve sauce over scallops.
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