• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallops W/pine Nuts and Dried Tomato

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • -MICHAEL ROBERTS
  • 1 tb Vegetable oil
  • 1 1/2 lb Bay scallops; or large
  • -sea scallops, halve
  • 4 tb Pine nuts
  • 1 tb Shallots; mince fine
  • 1 ts Garlic; mince fine
  • 1/2 c Dry white wine
  • 2 tb Fresh lemon juice
  • 1/2 c Oil-pk sun-dried tomatoes;
  • -drain, pat with p/towels
  • 6 tb Unsalted butter
  • 2 tb Parsley; chop fine
  • Salt and pepper to taste

 Directions

IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a
towel. Heat the oil in a large skillet over high heat. When the oil
is almost smoking, toss in the scallops and cook for 30 seconds
without stirring. Stir with a wooden spoon and let cook another
minute. Using a slotted spoon, remove the scallops to a plate. They
should be only partially cooked. Discard the fat from the skillet.
Return the skillet to high heat, add the shallots, garlic, wine,
lemon juice and dried tomatoes. Boil, reducing wine by half.
Meanwhile, the scallops will have released a certain amount of
liquid. Pour this into the pan and reduce until thick. Return the
scallops and add the pine nuts to the pan, reduce the heat to low,
whisk in the butter and add the chopped parsley, salt and pepper.
Pour onto a serving platter. Source: Trump's Restaurant, Los Angeles
(wrv)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?