Pan Seared Scallops with Lemon Caper Sauce
16 lemon wedgesIn a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. 1In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke. 1In the same pan used for cooking the scallops turn heat to medium. 1Increase heat to medium-high and add wine. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes. 1Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes. 1Taste sauce and season with salt and pepper as needed. 1Garnish scallops with chopped dill, chives and serve immediately with lemon wedges
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