| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Low carb |
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Serving Suggestions:
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Can use white fish like cod or halibut or snapper for this recipe. |
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Ingredients:
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1/4 cup butter 1 clove garlic, minched 1 shallot, minced 1-1/2 cups chopped tomatoes (canned or fresh) 1 tsp. balsamic vinegar 2 tbs. red wine Salt and freshly ground black pepper, to taste 1 tsp. fresh tarragon, minced or 1 tsp. dried 1 tsp. fresh thyme leaves 1 pound large sea scallops 1-2 tbs. olive oil Fresh basil, minced, for garnish |
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Instructions:
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1. Melt half of the butter in a small saucepan over medium heat until foamy; cook the garlic and shallot, stirring occasionally, until softened. Add the tomatoes and cook about 10 minutes, stirring occasionally. Stir in the vinegar, wine, salt and pepper, tarragon, thyme and the remaining butter. Cool slightly and purée in a blender or food processor; keep warm. 2. Heat a 12-inch nonstick skillet over high heat until almost smoking. Place the scallops on a plate, sprinkle them with some salt, and brush or drizzle them with a little olive oil. Add the scallops to the pan one at a time; turn them as they brown, allowing about 2 minutes on each side. Pour a little sauce onto each of 4 plates or a large platter and top with the scallops and basi. |
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Related recipes:
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None |
2005-04-30