Scallops With Fresh Coriander Recipe
Ingredients
| Flour | 2 Tablespoon | |
| Ground black pepper | To Taste | |
| 3/4 pound bay scallops or 3/4 pound sea scallops cut in quarters, washed, drained and dried thoroughly | ||
| Coriander leaves | 1 1/2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Scallions | 2 Tablespoon, thinly sliced | |
| Peanut oil | 1 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
Directions
Mix flour and pepper together in plate or a bowl.
Dredge scallops very lightly in the mixture and set aside.
Chop coriander and parsley; slice scallions.
Heat oil and 1 tablespoon butter in large skillet.
Add scallops and saute for 2 minutes over medium high heat, stirring frequently.
Remove from pan and pour off excess fat.
Add the wine to pan and deglaze by scraping up the browned bits on the bottom with a wooden spoon.
Bring to a boil and whisk in the remaining butter, one small piece at a time.
Return the scallops to the pan over medium high heat and add the coriander, parsley and scallions.
Cook 1 to 2 minutes longer or just until scallops are heated through. (Do not overcook or sauce will become gluey.)
Adjust seasonings.
Dredge scallops very lightly in the mixture and set aside.
Chop coriander and parsley; slice scallions.
Heat oil and 1 tablespoon butter in large skillet.
Add scallops and saute for 2 minutes over medium high heat, stirring frequently.
Remove from pan and pour off excess fat.
Add the wine to pan and deglaze by scraping up the browned bits on the bottom with a wooden spoon.
Bring to a boil and whisk in the remaining butter, one small piece at a time.
Return the scallops to the pan over medium high heat and add the coriander, parsley and scallions.
Cook 1 to 2 minutes longer or just until scallops are heated through. (Do not overcook or sauce will become gluey.)
Adjust seasonings.
Chef
