| Cuisine: Spanish | Type: Main Course | Serves: |
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Source:
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Cooking Light |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This recipe takes about 20 minutes to make. The scallops cook very quickly, so be sure and get the rice going first. |
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Serving Suggestions:
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Ingredients:
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1-1/2 pound sea scallops 1/2 tsp. salt 1/4 tsp. black pepper 1 tbs. olive oil, divided 1/3 cup tawny port or other sweet red wine 2 tbs. fresh lemon juice 1/4 cup chopped fresh parsley, divided 5 garlic cloves, minced 2 cups hot cooked long-grain rice |
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Instructions:
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1. Sprinkle scallops with salt and pepper. Heat 1-1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1-1/2 teaspoons oil and remaining scallops. Remove scallops from pan. 2. Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; sauté 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley. |
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Related recipes:
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None |
2003-01-17