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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have served this first course at many winter dinner parties when fresh seafood is most plentiful. I serve the seafood mixture in natural scallop shells for a pretty presentation. —Sue A. Jurack Ingredients:
1-1/2 pounds sea scallops, rinsed and patted dry |
3 shallots, finely chopped |
3 tablespoons butter |
2 cups dry white wine |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup heavy whipping cream |
2 teaspoons cornstarch |
1 tablespoon water |
1 to 2 teaspoons lemon juice |
1 tablespoon minced fresh parsley |
Directions:
1. Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
2. Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
3. Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley. Yield: 6 servings.
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