Scallops and shallots

I came across this recipe from a wine tasting trip I took recently. I live in the Temecula wine country of So Cal and put together a trip for friends. I have not tried this recipe yet, but I am looking forward to it. The whole story is below:

While we were wine tasting in Temecula recently our new friend, Ricardo (80 years old), from Baily Winery gave us a recipe for scallops that sounded wonderful. However there was no way any of us could remember the details. So on Christmas Eve I was driving by the winery and although they had just locked up I saw Ricardo and said "I came for your scallop recipe" and he let me in and graciously gave it to me and now I am giving it to you. He did say it is good for any seafood also.


Sea Scallops in White Wine Sauce

Put a warming pan in the oven

Heat a saute pan
Add 2 T good olive oil and wait until nice and hot
Add a couple of chopped shallots and saute until clear and soft
In the last 30 seconds or so add a clove of chopped garlic - be careful not to overcook

Remove the shallots and garlic with a slotted spoon and set aside

Take sea scallops (2-4 servings, 1-1.5 cups?) and slice in half horizontally
Cook in saute pan 60-90 seconds until firm
Put into warming pan

Deglaze saute pan with 1/2 c Montage dry white wine (any dry white),
Add 1/2 cup half and half or heavy cream
Cook until reduced by half

Salt and pepper to taste
Add unmarinated chopped artichoke hearts and 12-15 rinsed capers

Plate as follows: Shallots and garlic topped with scallops topped with sauce topped with some chopped tomatoes and garnish with cilantro and/or parsley

Can also be used over angel hair pasta or rice - might want to stretch sauce if so - add some mushrooms or ...

Mangia!

Chopper,

Sounds scrumptious!

I'm always looking for tasty scallop dishes. Here's another (from www. epicurious.com) that you might like to try:

Seared Scallops with Lemon and Dill
Bon Appétit | November 2002

user rating:
Seared Scallops with Lemon and Dill 3½ forks

enlarge image yield: Makes 2 servings; can be doubled

Couscous with fresh herbs, and steamed green beans sprinkled with toasted pine nuts would be lovely accompaniments.

Ingredients:

2 tablespoons (1/4 stick) butter
12 large sea scallops

1/4 cup finely chopped shallots
1/2 cup dry white wine
1 tablespoon chopped fresh dill plus 2 dill sprigs for garnish
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes
print a shopping list for this recipe

Preparation:

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.

Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.