"jmcquown" <[email hidden]>
news:[email hidden]:
Quoted message said:Planning this:
Bay Scallops in Basil Cream Sauce (recipe to follow)
<snipped, filed and saved wonderful sounding recipe>
Gawd... this sounds soooo good Jill. Next time the fish guy has bay
scallops on sale I'll make it. Thanks for the recipe.
Michael
Quoted message said:
Spinach with garlic cloves sauteed in olive oil then topped with
freshly grated Parmesan. Served hot with the scallops.
Crusty bread toasted under the broiler after being drizzled with olive
oil and then topped with (alternately) fresh mozzarella and
emmanthaler until melty. (Melty is a technical term, in case you
aren't familiar with it LOL)
There will be leftovers, of course, which will be either consumed
within a day or two or frozen for future quick meals.
Scallops in Basil Cream Sauce:
4 Tbs. butter
3/4 c. minced onion
2-3 cloves minced garlic
2 lb. bay scallops or 1 lb. sea scallops
1/2 c. dry white wine
4 Tbs. finely chopped fresh basil leaves or 2 tsp. dried basil
1/2 c. heavy cream or half & half
salt & pepper to taste
Heat butter in a medium sized skillet; add minced onion and garlic.
Saute until tender. Raise the heat slightly and add the scallops.
Saute about 2 minutes. Add wine and continue cooking 2 more minutes.
Remove scallops and set aside. Stir in chopped basil leaves and the
cream or half & half. Increase the heat slightly to thicken and reduce
the sauce. Season with salt and pepper to taste. Remove from heat;
add scallops to the sauce and stir to heat through. Remove to a bowl
and keep warm.
Jill
--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck
