Holiday Scallops With Julienne Vegetables Recipe
Ingredients
1 small lemon
2 pounds medium-sized sea scallops
1/8 teaspoon pepper
Dry sherry
Salt
Butter or margarine
4 green onions, cut into 2-inch pieces
3 large carrots, cut into matchstick-thin strips
3 medium-sized zucchini, cut into matchstick-thin strips
2 tablespoons all-purpose flour
1/2 teaspoon paprika
1 cup milk
Directions
1. Grate 1 teaspoon peel and squeeze 2 tea spoons juice from lemon.
2. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. In medium-sized bowl, combine scallops, lemon peel, lemon juice, pepper, 1/4 cup sherry, and 1/2 teaspoon salt; set aside.
3. In 12-inch skillet over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook green onions and carrots 5 minutes, stirring occasionally. Add zucchini and 3/4 teaspoon salt; cook 5 minutes or until vegetables are tender, stirring occasionally. With slotted spoon, remove vegetables to warm platter; keep warm; discard drippings.
4. In same skillet over medium-high heat, in 2 tablespoons hot butter or margarine 1/4 stick), cook scallop mixture, stirring frequently until scallops are tender, about 5 minutes. With slotted spoon, remove scallops to center of vegetables on platter.
5. In same skillet over medium heat, melt 2 tablespoons butter or margarine (1/4 stick); stir in flour, paprika, and 1/2 teaspoon salt until blended and smooth; cook 1 minute. Gradually stir in milk and 1 tablespoon dry sherry; cook, stirring constantly, until mixture thickens slightly and boils. Pour sauce mixture over scallops on platter.
2. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. In medium-sized bowl, combine scallops, lemon peel, lemon juice, pepper, 1/4 cup sherry, and 1/2 teaspoon salt; set aside.
3. In 12-inch skillet over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook green onions and carrots 5 minutes, stirring occasionally. Add zucchini and 3/4 teaspoon salt; cook 5 minutes or until vegetables are tender, stirring occasionally. With slotted spoon, remove vegetables to warm platter; keep warm; discard drippings.
4. In same skillet over medium-high heat, in 2 tablespoons hot butter or margarine 1/4 stick), cook scallop mixture, stirring frequently until scallops are tender, about 5 minutes. With slotted spoon, remove scallops to center of vegetables on platter.
5. In same skillet over medium heat, melt 2 tablespoons butter or margarine (1/4 stick); stir in flour, paprika, and 1/2 teaspoon salt until blended and smooth; cook 1 minute. Gradually stir in milk and 1 tablespoon dry sherry; cook, stirring constantly, until mixture thickens slightly and boils. Pour sauce mixture over scallops on platter.
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