Scallops

In recipe on January 12, 2011 at 6:51 pm

Usually I gravitate toward weeknight dishes – not too fussy, with minimal mess and relatively healthy.

Sometimes you don’t need a weeknight dish though. You need a special occasion dish.

This is one of my mom’s special occasion dishes. I confess – we had these scallops AND this potato dish on Christmas Eve. (Any wonder I needed to take a cleanse?)

And now I am just torturing myself. Because I’m going to share with you one of the most decadent and scrumptious dishes I’ve ever had.

Scallops

  • 1 lb bay scallops, either large or small
  • 1/2 c. white wine
  • 4 tbl. butter
  • 2 tbl. flour
  • 3 tbl. whipping cream
  • 2 tbl. breadcrumbs*
  • 1 tbl. chopped scallions (optional)

1. Rinse scallops in water and drain. Place in bowl with white wine and let soak at least one hour.
2. Remove scallops, making sure to retain the white wine.
3. Preheat small skillet over medium heat with 1 tbl of butter. Fry half of the scallops until the top and bottom get golden-brown; repeat with other half. (Note: it’s important not to crowd the little guys; that’s why you split into two batches).
4. In a small saucepan, heat the remaining butter over low heat. Once melted and bubbling, add the flour, slowly, mixing with a small whisk all the while. Then stir in the cream, slowly. Add the remaining wine and stir. Take off heat.
5. Now you have choices – if you have small serving dishes that can be placed in the broiler (little glass ramekins), dish the scallops evenly into the dishes. If not, a larger, broiler-friendly pan will do. Once scallops are in the dish, spoon the sauce over and top with breadcrumbs. Broil for no more than four minutes, monitoring closely, until breadcrumbs are golden brown. If you are using scallions, garnish now.
6. Serve immediately with bread and pride.
*My mom suggest toasting the bread crumbs in a pan with butter but I decided to save my heart attack for another day.

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