Scallops w/ pine nuts & dried tomato
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1½ | pounds | Bay scallops (nickel-sized) |
| =OR=- large sea scal | ||
| Sized) -- cut in half | ||
| 4 | tablespoons | Pine nuts |
| 1 | tablespoon | Finely minced shallots |
| 1 | teaspoon | Finely minced garlic |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Dried tomatoes |
| 6 | tablespoons | Unsalted butter |
| 2 | tablespoons | Finely chopped parsley |
| Salt and pepper to taste | ||
Directions
This has been a favorite at Trumps restaurant in Los Angeles for years. Baked potatoes are perfect with these scallops, but don't serve them with sour cream, which will interfere with the sauce.
IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel. Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let coo MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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