Main Dish
(Seafood
)
Scallops two ways
Contributor: Sandy and Steph
Broil or 475
Version 1
1
lb
Scallops
Soaked in Milk
1
cup
flour
Seasoned
4
Tbl
butter
3
cloves
garlic
chopped
1
cup
white wine
1/8
cup
parsley
flat leaf
Version 2
4
Tbl
olive oil
1
lb
scallops
soaked in Milk
salt & pepper
1
cup
white wine
pinch
chili flake
4
anchovy fillets
optional
1
Tbl
capers
1
lemon
wedged
Version 1 takes 8 to 10 minutes, version 2 takes 15 minutes so start with version 2.
Version 2 Directions
In sauté pan, heat olive oil until just smoking. Season scallops with salt and pepper and brown 2 minutes per
side, do not move them around much. Remove to a plate and add wine, garlic, chili flakes, anchovies and
capers to pan. Bring to a boil and simmer 10 minutes until capers burst and anchovies fall apart. Pour over
shallots and put under broiler 3 to 4 minutes until nicely browned.
Version 1 Directions
In sauté pan heat 4 tbl butter until it foams and subsides. Dredge scallops in seasoned flour and brown 2
minutes per side. Remove to plate, put under broiler 3 - 4 minutes until nicely brown. Add garlic to sauté pan
and cook 2 minutes, deglaze pan with wine, bring to a boil, add remaining 2 tbl butter a little at a time until all
incorporated, add parsley. Serve scallops with sauce poured over.
Edition: 4