Sautéed scallops with tomatoes, herbs and white wine sauce

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Unsalted butter
3 mediums Shallots
3 \N Cloves garlic
2 cups Roma tomatoes; peeled, seeded, chop
½ cup Dry white wine
\N \N Salt; to taste
\N \N Pepper; to taste
1½ pounds Sea scallops; jumbo
2 tablespoons Fresh basil
1 tablespoon Fresh marjoram
1 tablespoon Fresh Italian parsley
\N \N Unbleached flour; for dredging
\N \N Herb sprigs; for garnish
\N \N Lemon slices; for garnish

1.In large sauté pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium/high heat.

2. Add shallots and garlic.

3. Sauté until soft.

4. Add tomatoes and wine.

5.Cook for 7 to 10 min. or until slightly reduced.

6.Add salt and pepper to taste. 7. Stir in herbs.

8.While sauce is reducing, melt remaining butter and olive oil in sauté pan over medium/high heat.

9.Add scallops and sauté until light brown and tender. Spoon scallops onto serving plates and pour sauce over each serving.

10.Herb sprigs and lemon slices to garnish.

Copyright credit: 1996 by Brooke Alexander © 1996 Lifetime Entertainment Services. All rights reserved.

Recipe by:

Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998

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