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Welcome to Seasoned Cooking and to Phil's International Flair!
Readers of this column know that I love seafood. This is one of the better recipes I have developed for scallops. It is simple, yet elegant with the proper presentation. Try it and you will be pleasantly surprised. This dish can be prepared as an appetizer for a group meal, or as a main course for 2 to 4 people.
First, a little about scallops... Scallops can be challenging to cook. In order to deep fry them, you must thaw and dry them so the batter won't come off. With the juice that is drained, so goes the flavor. Cooking scallops in a soup retains all of those good juices.
This dish uses frozen scallops so that all of the flavorful juices are retained and become a part of the sauce. You can thaw the scallops prior to cooking, but if you do, retain the juices and add to the sauce.
Now, on to the recipe! Be well, and good eating!
Select the large sea scallops for this dish. Either fresh or frozen may be used. Cooking time will be reduced when using fresh scallops.
2 Tbsp. butter
2 Tbsp. flour
Juice from 2 lemons
Zest from 1 lemon
1/2 cup white wine
1 shallot, thinly sliced
1 lb. large sea scallops
Salt and pepper to taste
1 Tbsp. finely chopped parsley
Begin this dish by making a roux with the butter and flour in a skillet over medium heat. Add the lemon juice and zest, stirring constantly. Next add the white wine and shallot. Stir the sauce until slightly thickened.
Finally, add the scallops and seasonings to the sauce and stir until the scallops are cooked through, about 4 minutes for fresh, 8 minutes for frozen scallops. Serve immediately and garnish with chopped parsley.