1 pound sea scallops2 tbsp all-purpose flour
2 tbsp butter or margarine
1/4 cup dry vermouth (I used Chardonnay)
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp pepper
Toss scallops with flour, then melt the butter in a large skillet over medium heat; add scallops and cook for 4 to 5 minutes (they should turn white throughout and lightly browned on both sides), turning occasionally. Remove them from the skillet.
Add the wine to the skillet & stir to loosen the bits from the bottom of the skillet, then bring to a boil. Cook 2 minutes or until the wine is reduced by half. Stir in the whipping cream, salt, pepper and reduce the heat to low. Add the scallops back in the skillet just until thoroughly heated.
And yum...it's that simple! They turned out great and I got to drink some of the leftover wine.
:-) Yes, it was one of those days & I needed it. I bought the cheapest bottle of chardonnay (since I was cooking with it) that Wegman's had and it was delicious too...it's called Barefoot. I decided to have a glass with dinner so if your a Chardonnay person & don't want to spend too much, check it out.
I completed the scallops by cooking up some zuchinni & tator tots...
I meant to take a picture of the final dish but of course forgot trying to get all three girls to the table with hands washed and all.....ahhhh! But I'll be better next time, hehe.
5 comments:
Yum! That sounds really good, might have to try it!
GOOD EATIN! That looks delish! :) I am a fan of barefoot for its quality price. :) I am a fan of the looks of those scallops, too. YUM
My hubby likes scallops, thanks for the recipe!
Thanks for stopping by my blog :)
Thanks for stopping by my blog and mentioning you had the scallops recipe. I will have to give these a try.
Oh, my husband will love you for posting this little recipe. I don't eat seafood...ever. I do try to make seafood dishes for him but find it difficult since I don't touch the stuff. I will give this one a go!
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