skip to main
|
skip to sidebar
Scallops Piccata
Time: 20 mins
Ingredients
- 2 lemons, small
- 1 lb bay scallops or 1 lb sea scallops
- 1 tablespoon butter or 1 tablespoon margarine
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 2 tablespoons parsley, chopped
Directions
- 1 Squeeze juice from 1 lemon; set aside. Thinly slice the other lemon for use as garnish.
- 2 Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.).
- 3 In 10-inch skillet over medium heat, in hot butter or margarine, cook scallops, stirring frequently, until opaque. about 5 minutes. With slotted spoon, remove scallops to warm serving platter. To skillet, add chicken broth, wine, salt, 2 Tbl parsley, and reserved lemon juice; over high heat, heat to boiling. Cook until mixture is reduced by half; spoon over scallops. Garnish with lemon slices and additional chopped parsley.
0 komentarze :
Prześlij komentarz