Sea scallops in a lime, caper, and thyme sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Extra-virgin olive oil
¾ pounds Sea scallops (20-30 count)
2 tablespoons Minced shallots
¼ cup Chardonnay or other full- bodied, dry white wine
¼ cup Evaporated skim milk
2 tablespoons Small capers
1 Lime, cut into segments
1 tablespoon Fresh minced thyme leaves
4 Scallop shells for serving
Thyme sprigs for garnish
Sea salt

Directions

In a saute pan, heat the olive oil, add the scallops, and cook for 2 to 3 minutes on one side. Turn them on the other side, add the shallots, and cook for 2 minutes. Add the wine, evaporated milk, capers, lime segments, and thyme. Cook for 2 minutes. Fill each scallop shell with the scallop mixture and decorate with thyme sprigs. Arrange sea salt on a serving plate. Place the filled shells on the sea salt and serve. Serves 4 Typed in MMFormat by cjhartlin@...

Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@... on Mar 11, 1999

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