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6 votos | 3837 views

These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 Servings
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Ingredientes

Cost per serving $4.38 view details

Direcciones

  1. Make the Romesco Sauce up to 3 days ahead.
  2. One by one, pull opaque tissue or "foot" off the side of each scallop and discard.Rinse scallops and pat dry with paper towels.
  3. Warm the oil and butter in a 10-to-12-inch-wide saute pan or frying pan over medium-high heat.
  4. When foam subsides, put scallops in pan in a single layer. Cook, without stirring, until golden brown on the bottom, about 1 minute, then turn with tongs.
  5. Cook until golden brown on the other side, about 1 minute more. Transfer scallops to a place with tongs.
  6. Add the shallot and cook, stirring, for 1 minute. Pour in the wine and let come to a boil, stirring to release browned bits.
  7. Pour in the cream and let come to a boil; season with a good pinch of salt.
  8. Put scallops back in pan and reduce heat, cover, and simmer until opaque through, about 3 minutes.
  9. Transfer scallops with tongs to shallow bowls. Stir romesco sauce into pan sauce, then pour over scallops, and serve immediately.

Nutrition Facts

Amount Per Serving %DV
Serving Size 219g
Recipe makes 4 servings
Calories 294  
Calories from Fat 129 44%
Total Fat 14.62g 18%
Saturated Fat 5.2g 21%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 300mg 13%
Potassium 585mg 17%
Total Carbs 5.1g 1%
Dietary Fiber 0.0g 0%
Sugars 0.25g 0%
Protein 28.8g 46%
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Evaluaciones

  • John Spottiswood
    These were very tasty and rich. I would recommend serving them as an appetizer (2-3 scallops per person) or small plate as they are awfully rich to serve as a main course.
    Yo he cocinado/probado esta receta
    Esta es una variación
    • Bobby Lovera
      Yum!
      Yo he cocinado/probado esta receta

      Comentarios

      • Patrick Travis
        09 de Junio de 2011
        These scallops sound amazing. I'm going to make them as an appetizer for a small after wedding dinner for my son's new in-laws.

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