Monday, April 11, 2011

Scallops with Butter & Wine Sauce

Who would've thought that I, the girl who less than a year ago would shiver at the thought of having to eat seafood, would be cooking scallops for myself. Those who know me well know that up until January 2011 the only type of seafood that I ate was fish (some kinds only) and fried calamari. Yes, my palate was less than gourmandized.

But all that changed with my food challenge. As of this year I decided, as you all know, to expand my culinary skills and indulge a side of me that I never knew existed. So in light of that, tonight I completed another one of my to-do things (expect the list to be posted soon): cooking--and eating for that matter-- scallops.

First of all let me tell you I was nervous. Very nervous. Even though I played the coy card and pretended I was perfectly fine with eating scallops, I was scared I would end up succumbing to the challenge after one bite of my dish. I am proud to say however that this didn't happen.

I enjoyed the scallops. Granted they were drenched in a buttery wine sauce, but I finished all four of them and I can confidently say that I feel ready to eat them again in the future. And even though they won't be appearing here all that much (except for maybe in pastas), I am still very proud of myself.

Scallops with Wine and Butter Sauce (adapted from Bon Appetit)

  • 1/4 cup flour
  • S & P
  • 1/2 lb. sea scallops
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly grated lemon zest
  • Lemon wedges for garnish
  1. Season flour with S & P. Roll the scallops in the flour mixture and shake off excess. Heat olive oil in large sauce pan over high heat. Add scallops and cook until browned on both sides and opaque in the center, about 3-4 minutes. Remove scallops from heat and cover with aluminum foil.
  2. In the same sauce pan, add wine and boil until reduced to about 3 tablespoons, scrapping up the brownings. Add oregano and lemon zest and reduce heat to very low. Add butter and stir until just dissolved.
  3. Spoon sauce over scallops and serve with lemon wedges.

I found polenta and broccoli/cauliflower sauté to be a good side dish to my scallops, but I'm sure they would taste delicious with pasta or rice too. 

1 comment:

  1. Those scallops are cooked to perfection! This is just mouth watering.