Garlic Scallop Saute Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Cooking oil | 4 Tablespoon | |
| Scallops | 1 pound | |
| Milk - 3/4 cup or more | ||
| Flour | 1/3 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm) | |
| Mushrooms | 1 , thinly sliced | |
| Shallots | 3 Tablespoon, chopped | |
| Lemon juice | 1 Teaspoon | |
| Sherry | 1 Teaspoon | |
Directions
GETTING READY
1) Wash the scallops well to remove any grit.
2) Into a small bowl, add the scallops and pour enough milk to cover them. Allow the scallops to rest for 10 minutes.
3) Drain the milk from the scallops and dredge in a coating of flour. Dust off the excess flour and keep aside.
MAKING
4) In a skillet, melt butter and oil and saute 2 garlic cloves for a few extra seconds before adding in shallots, mushrooms and 2 more cloves of garlic. Saute till the mushrooms and shallots turn soft.
5) Add in the scallops, lemon juice and cook for 3 minutes, by the end of which the scallops should be just done.
SERVING
6) Transfer the scallops onto a serving platter.
7) Into the same skillet, pour sherry to deglaze, mix well and pour over the scallops.
1) Wash the scallops well to remove any grit.
2) Into a small bowl, add the scallops and pour enough milk to cover them. Allow the scallops to rest for 10 minutes.
3) Drain the milk from the scallops and dredge in a coating of flour. Dust off the excess flour and keep aside.
MAKING
4) In a skillet, melt butter and oil and saute 2 garlic cloves for a few extra seconds before adding in shallots, mushrooms and 2 more cloves of garlic. Saute till the mushrooms and shallots turn soft.
5) Add in the scallops, lemon juice and cook for 3 minutes, by the end of which the scallops should be just done.
SERVING
6) Transfer the scallops onto a serving platter.
7) Into the same skillet, pour sherry to deglaze, mix well and pour over the scallops.
Chef
