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Sherried Scallops

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Ingredients
  Scallops 1 Pound (Small Or Medium Sized)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Ground nutmeg 1 Pinch
  Butter/Margarine 3 Tablespoon
  Shallot 1 , minced
  Garlic 1 Clove (5 gm), pressed
  Spanish cream sherry 1⁄2 Cup (8 tbs)
  Steamed rice 2 Cup (32 tbs)
Directions

MAKING
1) Rinse the scallops in cold water.
2) Using paper towels, pat dry the scallops.
3) Spread scallops on dish.
4) Dredge flour over the scallops and roll in flour until all sides are coated.
5) Sprinkle salt, pepper, and nutmeg over the scallops.
6) In a non-stick pan, heat butter and sauté shallots and garlic 4 minutes until golden.
7) Stir the scallops in the garlic mixture and sauté for 3 minutes on each side.
8) Using a slotted spoon remove the scallops to the plate and set aside.

FINALIZING
9) In the same pan, stream in cream sherry.
10) Cook the sherry mixture for 3 to 4 minutes over high heat, stirring and scrapings the bottom of the pan.
11) Reduce heat to low and stir in the scallops and cook for 2 minutes more.

SERVING

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Stirred
Ingredient: 
Scallop
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
55 Minutes
Servings: 
4

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