Scallops Sauteed With Herbs And Vegetables Recipe

Name: Scallops Sauteed With Herbs And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. each: julienne strips leeks, carrots, celery and fennel (if available); 2 Tbsp. butter; 1/2 c. dry white wine; 2 lb. bay scallops or sea scallops, cut in thirds (4 c.); 1/4 c. butter; 1 tsp. finely chopped sorrel or spinach; 1 tsp. finely chopped parsley; 1 tsp. each: finely chopped fresh or 1/2 tsp. each: dried tarragon or basil leaves; 1 large clove garlic, crushed; 1/4 tsp. salt; 1/8 tsp. pepper; 1 tsp. all-purpose flour; 1 Tbsp. soft butter; 6 puff pastry shells

Servings: persons

1/4 c. each: julienne strips leeks, carrots, celery and fennel (if available)
2 Tbsp. butter
1/2 c. dry white wine
2 lb. bay scallops or sea scallops, cut in thirds (4 c.)
1/4 c. butter
1 tsp. finely chopped sorrel or spinach
1 tsp. finely chopped parsley
1 tsp. each: finely chopped fresh or 1/2 tsp. each: dried tarragon or basil leaves
1 large clove garlic, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. all-purpose flour
1 Tbsp. soft butter
6 puff pastry shells

1
Stir-fry the julienned vegetables in a frypan in 2 tablespoons butter for 1 minute; add wine and simmer for 3 minutes.
2
Keep warm. Pat scallops dry.
3
Melt 1/4 cup butter in a frypan over medium heat; add scallops.
4
Cook and stir until scallops are almost done, about 3 minutes; add herbs, seasonings and vegetables.
5
Blend flour and soft butter.
6
Push scallops and vegetables to the side of pan; whisk in butter and flour.
7
Cook and stir until slightly thickened. Spoon into puff pastry shells and sprinkle with parsley.

232

kcal

Calories

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 c. each: julienne strips leeks, carrots, celery and fennel (if available), 2 Tbsp. butter, 1/2 c. dry white wine, 2 lb. bay scallops or sea scallops, cut in thirds (4 c.), and more.

Yes, Scallops Sauteed With Herbs And Vegetables 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.

Scallops Sauteed With Herbs And Vegetables

How did you like this recipe?

Frequently Asked Questions