 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
for RSC #10. Ingredients:
1 tablespoon olive oil |
1 tablespoon sesame oil |
1 small red onion, chopped |
1 teaspoon garlic, minced |
2 teaspoons brown sugar |
1/4 cup cooking sherry |
1/4 cup capers |
1/2 teaspoon dijon mustard |
2 tablespoons lemon juice |
2 cups chicken broth |
1 bay leaf |
1/8 teaspoon thyme |
1/8 teaspoon fresh dill |
1 1/2 lbs bay scallops |
1 cup cream |
2 tablespoons cornstarch |
noodles, cooked |
parsley |
paprika (optional) |
Directions:
1. Sauté onions in oil until transparent.
2. Add garlic and continue cooking until onions start browning.
3. Add sugar and continue cooking until onions are caramelized.
4. Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring to a simmer and simmer 10-15 minutes.
5. Add scallops and cook until done. Be careful not to overcook.
6. Remove scallops and set aside.
7. Add cream and continue cooking until hot.
8. To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached.
9. To serve. Ladle sauce over noodles and top with scallops. Sprinkle the top of the scallops with parsley and paprika.
|
|