Sea scallops in a lime, caper, and thyme sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra-virgin olive oil |
| ¾ | pounds | Sea scallops (20-30 count) |
| 2 | tablespoons | Minced shallots |
| ¼ | cup | Chardonnay or other full- bodied, dry white wine |
| ¼ | cup | Evaporated skim milk |
| 2 | tablespoons | Small capers |
| 1 | Lime, cut into segments | |
| 1 | tablespoon | Fresh minced thyme leaves |
| 4 | Scallop shells for serving | |
| Thyme sprigs for garnish | ||
| Sea salt | ||
Directions
In a saute pan, heat the olive oil, add the scallops, and cook for 2 to 3 minutes on one side. Turn them on the other side, add the shallots, and cook for 2 minutes. Add the wine, evaporated milk, capers, lime segments, and thyme. Cook for 2 minutes. Fill each scallop shell with the scallop mixture and decorate with thyme sprigs. Arrange sea salt on a serving plate. Place the filled shells on the sea salt and serve. Serves 4 Typed in MMFormat by cjhartlin@...
Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@... on Mar 11, 1999