Sunday, November 04, 2007

Blue Heaven Scallops

A reader, who wishes to remain anonymous, sent me this recipe.

I find it curious that people still believe they are anonymous on the 'net.

But, if that's what Laine, from Salt Lake City wants, then that's what she gets!


minced garlic
diced tomatoes
chopped onions
sliced mushrooms
white wine
butter slices

The trick to making this is to use a VERY hot pan to sear the scallops - then quickly add the minced garlic - it is the quick cooking of the scallops and garlic that give this dish the dark color for the sauce - it is a tricky dish to make. Then add the diced tomatoes, onion and mushrooms -- this cools the pan down enough so the scallops and garlic stop cooking. The tricky part is cooking the scallops and garlic long enough in the VERY hot pan to brown them but not burn them - adding the tomato first helps cool it down, then the onions & mushrooms and cook a minute or two -- then and some white wine. Simmer for a minute or so longer, remove from heat and add cold butter and swirl to finish the sauce.


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