You are here

Cold Bay Scallops

21st.Century.Chef's picture
  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1
  Fresh lemon slice 1 Large
  Peppercorns 6
  Sea scallops/Bay scallops 1 Pound
  Sour cream 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Fresh dill 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Crushed garlic 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Lettuce leaves 3

Combine first 5 ingredients in medium saucepan and bring to boil.
Reduce heat and simmer 5 minutes.
Add scallops and continue cooking until scallops are opaque, about 2 to 3 minutes.
Drain in colander and rinse under cold running water.
Cool slightly, cover and chill.
Combine all remaining ingredients except lettuce and blend well.
Cover and chill until ready to use.
To serve, arrange scallops on lettuce-lined platter and spoon several dollops of sauce over top.
Pass remaining sauce in separate dish.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (18 votes)