Scallops W/Pine Nuts And Dried Tomato

* Exported from MasterCook *

SCALLOPS W/PINE NUTS AND DRIED TOMATO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sun-Dried Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-MICHAEL ROBERTS
1 tb Vegetable oil
1 1/2 lb Bay scallops -- or large
-sea scallops, halve
4 tb Pine nuts
1 tb Shallots -- mince fine
1 t Garlic -- mince fine
1/2 c Dry white wine
2 tb Fresh lemon juice
1/2 c Oil-pk sun-dried tomatoes
-drain, pat with p/towels
6 tb Unsalted butter
2 tb Parsley -- chop fine
Salt and pepper to taste

IF THE DRIED TOMATOES are packed in oil, drain and pat
them dry on a towel. Heat the oil in a large skillet
over high heat. When the oil is almost smoking, toss
in the scallops and cook for 30 seconds without
stirring. Stir with a wooden spoon and let cook
another minute. Using a slotted spoon, remove the
scallops to a plate. They should be only partially
cooked. Discard the fat from the skillet. Return the
skillet to high heat, add the shallots, garlic, wine,
lemon juice and dried tomatoes. Boil, reducing wine by
half. Meanwhile, the scallops will have released a
certain amount of liquid. Pour this into the pan and
reduce until thick. Return the scallops and add the
pine nuts to the pan, reduce the heat to low, whisk in
the butter and add the chopped parsley, salt and
pepper. Pour onto a serving platter. Source: Trump's
Restaurant, Los Angeles (wrv)



- - - - - - - - - - - - - - - - - -