Ingredients
-
1
-
6
-
4
-
1
-
2
-
1 - 2
-
1
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Scallops Jardiniere, Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter , I’ve made this dish several times – it’s delicious! It is important to find dry packed scallops, rather than those which have been soaked in some sort of brine It’s very difficutl to sear the wet scallops – they weep all over, making for a very saucy dish (which is still tasty!) Prep is easy and quick used bay scallops most recently, so served over linguine as a pasta sauce Thanks so much for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse Scallops in Cold Water; Pat Dry With Paper Towels. |
|
2
Done
|
in a Large Saute Pan, Heat 3 Tablespoons Butter on High Heat Until Sizzling. |
|
3
Done
|
Add Scallops; Reduce Heat to Medium and Cook Scallops 2 to 3 Minutes Per Side, Until Lightly Browned, Turning Once. |
|
4
Done
|
Melt the Rest of the Butter in With the Scallops and Add the Chopped Onions and the Garlic, Tossing to Coat and Saute For 1 Minute. |
|
5
Done
|
Add the Lemon Juice and the Chopped Tomato, and Cook For 2 Minutes More. |
|
6
Done
|
Remove from Heat and Season With the Salt and Pepper; Sprinkle With the Snipped Parsley. |
|
7
Done
|
Serve Hot With Fresh Quartered Lemons, a Crusty Baguette, and a Glass of Chablis! |
