Monday, December 21, 2009

Scallops in a White Wine Cream Sauce...Perfection!

I spent the majority of the day doing heaps of laundry! We leave in two days to go home for Christmas! Tomorrow is packing day, I am soo ready for a break from Lala land. The rest of the day I spent baking Rosemary Onion bread. I will post a blog about it in a day or so, it was a success!!

I bought some scallops that were on sale a week or so ago and froze them until I was ready to eat them. Seafood is one of my favorites and Sea Scallops are no exception. They are so juicy and tender with a lot of meat, but still being light!

Scallops
Rice (white, brown, or a boxed rice with herb seasoning)
2 Tb Butter
5 cloves garlic minced
1 cup white wine
2 Tb vinegar
1/2 cup cream (you can use half and half or heavy whipping cream)
salt pepper
1/2 pd sea scallops

Cook rice so that you have about 2 cups. I used brown rice that I cooked in chicken broth and water and then seasoned with Cumin, garlic, salt, knorr's aromat and coriander. You want it to be tender.

Cook butter and garlic in a skillet until garlic is barely golden.

Add wine and vinegar and stir.


Cook until reduced by half.
Add cream and stir.

Simmer for about 4 minutes, stirring continuously.

Add scallops to the sauce and cook for about 2 minutes. Turn over half way through.

Put rice on a plate and top with scallops and lots of sauce!
I made a salad with arugula lemon, olive oil, salt, pepper and parmesan slices.


This meal was divine. I love seafood because it cooks so quickly!

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