Pan-seared Scallops
From pat2me 17 years ago
- 20 minutes to make
- Serves 2
Fresh scallops, pan seared with a colorful presentation from "New England Cooking"
Ingredients
- 2 Tbl butter shopping list
- 1/2 red bell pepper, cut into 1/2 inch strips shopping list
- 1 small yellow (summer) squash, cut into bite size pieces shopping list
- 12 sea scallops, patted dry shopping list
- 1 garlic clove, crushed shopping list
- 2/3 Cup bottled clam juice shopping list
- 2 Tbl fresh lemon juice shopping list
How to make it
- Melt the butter in a 10 inch skillet over medium high heat
- Saute garlic,peppers and squash until just tender, remove to warm plate and place in warm oven
- Season scallops with salt and pepper
- Add scallops to skillet and saute until opaque and golden, about 3 minutes per side
- Add peppers and squash and toss
- Gently transfer to plates and keep warm
- Add clam and lemon juices to skillet and bring to a boil, deglazing the skillet
- Sauce will thicken slightly (about 4 minutes)
- Drizzle sauce over scallops and serve
mark555
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" It was excellent "