Scallops with pine nuts and dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MICHAEL ROBERTS | ||
| 1 | tablespoon | Vegetable oil |
| 1½ | pounds | Bay scallops; or large sea scallops, halve |
| 4 | tablespoons | Pine nuts |
| 1 | tablespoon | Shallots; mince fine |
| 1 | teaspoon | Garlic; mince fine |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Oil-pk sun-dried tomatoes; drain, pat with p/towels |
| 6 | tablespoons | Unsalted butter |
| 2 | tablespoons | Parsley; chop fine |
| Salt and pepper to taste | ||
Directions
IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel.
Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring.
Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked. Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick. Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper. Pour onto a serving platter. Source: Trump's Restaurant, Los Angeles (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini