Scallops In Wine Sauce Food

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SCALLOPS IN WINE SAUCE

Steps:

• Wash and dry scallops. Place scallops in a bowl and cover with wine; add bay leaf and marinate about 15 minutes. Meanwhile, slice mushrooms and set aside. Separate eggs, this recipe only uses the yolks. Beat the yolks slightly.
• Cook the scallops for 15 minutes in the wine over medium-low heat. When done, remove cooked scallops from saucepan and season with salt and pepper; keep warm.
• In the meantime, sauté the mushrooms in 1 tablespoon butter over medium heat, stirring constantly, for about 5 minutes or to desired doneness.
• Bring the marinade/cooking liquid to a boil and add 1/2 teaspoon butter. Slowly whisk in egg yolks to thicken. Season with a little salt and pepper.
• To serve, arrange buttered toast on individual dishes. Top each with scallops and sautéed mushrooms. Spoon wine sauce over top and garnish with parsley and lemon wedge. (The original recipes calls for the bread to be fried in butter, so do that if you wish).

CREAMY SCALLOPS WITH WHITE WINE SAUCE

Steps:

• In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

TAPAS - SCALLOPS IN SAFFRON & RIOJA WINE SAUCE

Steps:

• In a saute pan over medium high heat, add olive oil and butter.
• When butter melts, add the shallots, saute for 30 seconds.
• Add the scallops and wine.
• Turn scallops and add saffron.
• Season with salt.
• Cook until scallops are golden brown, about 30 seconds to 1 minute.
• Remove from heat and serve hot.

SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
• Add the scallops; simmer for another 5 minutes.
• Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
• Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).

SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)

Steps:

• in a large skillet over med high heat melt butter and cook onion until tender.
• add scallops and mushrooms wine and lemon juice.
• reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
• in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
• serve with parmesan on top and sprinkled with parsley.