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Add a photoThese 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.
Ingredientes
- 1/3 cup Romesco Sauce
- 1 1/2 pounds sea scallops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 whole shallot, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup heavy cream
- Kosher salt
Direcciones
- Make the Romesco Sauce up to 3 days ahead.
- One by one, pull opaque tissue or "foot" off the side of each scallop and discard.Rinse scallops and pat dry with paper towels.
- Warm the oil and butter in a 10-to-12-inch-wide saute pan or frying pan over medium-high heat.
- 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.
- Cook until golden brown on the other side, about 1 minute more. Transfer scallops to a place with tongs.
- Add the shallot and cook, stirring, for 1 minute. Pour in the wine and let come to a boil, stirring to release browned bits.
- Pour in the cream and let come to a boil; season with a good pinch of salt.
- Put scallops back in pan and reduce heat, cover, and simmer until opaque through, about 3 minutes.
- 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% |
Menus and Pairings
Va Bien Con: pasta, Crusty bread
Evaluaciones
09 de Junio de 2011
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 recetaEsta es una variación
Comentarios
09 de Junio de 2011These 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.
