SCALLOPED SCALLOPS
Provided by Matt Lee And Ted Lee
Categories weekday, appetizer, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500. In a medium saucepan over low heat, sautéshallots with a pinch of salt in 1 tablespoon butter for 8 minutes, or until softened and translucent, but not brown. Reserve. Add another tablespoon butter to pan, and sauté mushrooms with a pinch of salt for 8 minutes, or until lightly browned.
- Return shallots to pan and add sherry. When sherry has reduced to about a tablespoon, add truffle butter, if desired, and heavy cream. Cook until cream is reduced by one-third. Reserve in a warm place.
- In a small skillet, melt remaining tablespoon butter, add bread crumbs and toss with a spoon until evenly coated. Reserve.
- Season scallops very lightly on both sides with salt and pepper. Heat oil in a 10-inch skillet over high heat until it just begins to smoke. Lay scallops in pan, and sear on one side until caramelized, about 3 minutes. Turn them over and turn off heat.
- Place scallop shells on a cookie sheet. Add parsley to sherry sauce, and spoon some sauce into each shell. Arrange 1 scallop in each shell, browned side up. Sprinkle bread crumbs over sauce, but not on scallops. Bake scallops for 3 minutes, or until bread crumbs are lightly browned.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 47 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 25 grams, Sodium 782 milligrams, Sugar 7 grams, TransFat 0 grams
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Karpagaraj Vasanthi
[email protected]This is my go-to recipe for special occasions. The scallops are always a hit and the sauce is divine. I highly recommend this recipe.
Lover Boy TTV
[email protected]This recipe was a bit too rich for my taste. The scallops were a bit overcooked and the sauce was too heavy. I would make this again, but I would make some changes to the recipe.
Tamanna Tarin
[email protected]I love this recipe! The scallops are always cooked perfectly and the sauce is so flavorful. I always get compliments when I make this dish.
Sajid Miya
[email protected]This recipe is easy to follow and the results are amazing! The scallops are tender and juicy, and the sauce is creamy and flavorful. I highly recommend this recipe.
md
[email protected]I'm not a fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the sauce was delicious. I would definitely make this again!
Kelly Holmes
[email protected]This recipe was a hit at my dinner party! The scallops were cooked to perfection and the sauce was rich and flavorful. I will definitely be making this again.
Markeith Marshall
[email protected]I thought this recipe was just okay. The scallops were a bit bland and the sauce was too thin. I wouldn't make this again.
Nonjabulo Khensani
[email protected]This is a great recipe for a special occasion. The scallops were perfectly cooked and the sauce was velvety smooth. My guests raved about it!
Shopna Khatun
[email protected]The scallops were a bit overcooked, but the sauce was amazing. I would definitely make this again, but I would cook the scallops for a shorter amount of time.
Alysha Smith
[email protected]Delicious! I added a bit of Old Bay seasoning to the breadcrumb topping for an extra kick. Will definitely be making this again.
Solaiman Miya
[email protected]I was skeptical about this recipe because I'm not a huge fan of scallops, but I was pleasantly surprised. The scallops were cooked perfectly and the sauce was rich and flavorful. Even my kids loved it!
Michael Mutale
[email protected]This is my new favorite scallop recipe! So easy to make and always a crowd-pleaser. The creamy sauce and crispy topping are to die for.
Hossain Miah
[email protected]I've never made scallops before, but this recipe made it easy. They turned out perfectly cooked and the sauce was delicious. Will definitely be making this again!
Tomilola
[email protected]These scalloped scallops were divine! The perfect combination of tender scallops, creamy sauce, and crispy breadcrumb topping. A definite keeper recipe!