Sauteed Scallops Montelimar(Serves 8) Recipe

Name: Sauteed Scallops Montelimar(Serves 8)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fresh small sea scallops; salt and pepper; flour (for dredging); 6 to 8 Tbsp. butter; 2 Tbsp. olive oil; 4 Tbsp. finely minced shallots; 2 cloves garlic, peeled and finely minced; 4 Tbsp. finely minced fresh parsley; 1 c. clam juice or dry white wine; 2 c. heavy cream; 4 Tbsp. butter; 4 Tbsp. flour; sprigs of fresh parsley (garnish)

Servings: persons

2 lb. fresh small sea scallops
salt and pepper
flour (for dredging)
6 to 8 Tbsp. butter
2 Tbsp. olive oil
4 Tbsp. finely minced shallots
2 cloves garlic, peeled and finely minced
4 Tbsp. finely minced fresh parsley
1 c. clam juice or dry white wine
2 c. heavy cream
4 Tbsp. butter
4 Tbsp. flour
sprigs of fresh parsley (garnish)

1
Dry the scallops thoroughly with paper towels.
2
Season with salt and pepper.
3
Dredge lightly with flour, shaking off the excess.
4
Heat the butter and oil in a large heavy skillet.
5
Add the scallops; do not crowd the pan.
6
Saute over high heat until the scallops are golden brown on all sides.
7
Remove the skillet from the heat.
8
With a spatula, remove the scallops to a side dish and reserve.
9
Add the shallots, garlic and parsley to the pan. You may need an additional tablespoon butter.
10
Return the pan to the heat and cook the mixture for 2 minutes, scraping well the bottom of the pan.
11
Add the stock; bring to a boil and reduce to 2 tablespoons.
12
Add the cream; bring to a boil and reduce by one-third.
13
Combine the 4 tablespoons butter and flour together into a paste.
14
Whisk in bits of this mixture until the sauce heavily coats a spoon.
15
Mix up more if necessary.
16
Return the scallops to the pan and cook for 2 to 3 minutes, or until heated through.
17
Taste and correct the seasoning.
18
Transfer the scallops to a serving dish.
19
Sprinkle with parsley and serve hot.

1718

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. fresh small sea scallops, salt and pepper, flour (for dredging), 6 to 8 Tbsp. butter, and more.

Yes, Sauteed Scallops Montelimar(Serves 8) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Scallops Montelimar(Serves 8)

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