Tuesday, August 31, 2010

French Recipe ~ Sauteed Scallops ~

Coquilles Saint Jacques Meunière
Fast and delicious!

1 pound of shelled scallops
2 Tbsp of butter
2 Tbsp of dry white vermouth
1 Tbsp of finely chopped fresh parsley
salt and pepper to taste

  • Rinse scallops under cold running water and pat dry with paper towels. Season lightly with salt and pepper.
  • Heat half the butter in a frying pan large enough to hold all the scallops in one layer.
  • Saute the scallops for 3-5 minutes, turning until golden brown on both sides and firm to touch.
  • Remove to serving platter and cover to keep warm.
  • Add the vermouth to the hot frying pan, swirl in remaining butter, add parsely and pour sauce over scallops. Serve immediately.
  • Serves 2.
image found on google

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