Friday, November 19, 2010

Scallops with Lemon-Basil Sauce

How hard to you guys work to make something that the whole family likes? I usually do my best to find things that are delicious, as well as family friendly, but then I find recipes like this. Yes, I'm the only one in my family that likes scallops. Yes, they are expensive. Yes, I am going to make them anyway and let my family fend for themselves.

Before you judge, we were going to have leftovers anyway, so c'mon, let a girl treat herself.

This was actually my first time making scallops, but after this dish, it will definitely not be my last. The trick is to not overcook them, or undercook them. I read once that if they have a nice spring to them when you press on them, they're done. I loved the freshness and simplicity of these scallops, such a bright and cheerful dish! I served this over a bed of angel hair that I tossed in butter and Parmesan cheese. Pure soft and velvety heaven.

Scallops with Lemon-Basil Sauce

By Fresh Food Fast Weeknight Meals, by Cooking Light (of course!)


1 large lemon
1 1/2 lbs large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil


1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

2. Sprinkle scallops with 1/8 tsp each salt and pepper. Melt 2 tsp butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 tsp butter, remaining 1/8 tsp each salt and pepper, and basil. Remove from heat. Serve over scallops.

Serves 4: 5 oz scallops and 1 tablespoon sauce

Per Serving: 185 cal, 4g fat, 28.9g prot, 7g carb, 0.7g fiber

Points Per Serving: 4


Sasha said...

These scallops look divine! Aren't scallops truly the most angelic of all the seafoods?

And go ahead, treat yourself! The way I see it is, if you're doing the cooking, you're calling the shots. Enjoy yourself!

Kathleen said...

I adore scallops. I love the sound of these with the yummy sauce and pasta!

theUngourmet said...

I have just recently developed a love for scallops. I've never tried making them at home. This looks like a fabulous recipe! I wonder if my daughter would like them???

Kimberly Peterson said...

I love love love scallops. Yes they are ridiculously expensive for such tiny things that don't really fill you up.. but they are really a treat. A treat you deserve every now and then!

Joanne said...

I never try to please anyone except for myself. Mostly because my family is so picky that no matter what I make, SOMEONE will be unhappy. So at least it's not me. I love the sound of that sauce! So fresh flavored!

Mary said...

I adore scallops and really appreciate new recipes for preparing them. That yours is light makes it better still. I hope you are having a great day. Blessings...Mary

Erica said...

I'm all for making a little something special for EVERYONE (including ones self ;)). Great job on the scallops- they are tough to judge- great tip on the "spring"

Jenn said...

I love scallops. I usually like to eat them up with some kind of noodle dish.

Liz said...

I love scallops with basil...yours are seared perfectly.

Kim said...

Loved this post, Teresa! My family can be somewhat picky and I gotta say that I get tired of it. If there's something that I want to try then I'll just make it for myself. I don't think there's anything wrong with that. If they don't like it, then there's always something else they can eat. In the case of this recipe you could always fall back on the "I'm trying to be health conscious excuse." (I'm a pro at that one)LOL!

Either way, the scallops look delicious and I can imagine how wonderful they were with that lemon-basil sauce! Wish I could've shared some with you.

MaryBeth said...

The scallops look like they are cooked to perfection. Wonderful dinner dish!

Ingrid said...

I'm with ya on this one Teresa! All the way!

Burp and Slurp~! said...

I used to think I hate scallops, until I tried the most amazing scallops at the Foodbuzz Festival..poached in butter, so they were all nice and silly...yours definitely look amazing! If you served this to me you would have no leftovers!

Barbara said...

Scallops are a favorite with me as well, Teresa. What a lovely idea to serve them over lemon-basil infused angel hair pasta! Can't wait to try this.

♥peachkins♥ said...

scallops look very elegant!

Natalie said...

I LOVE scallops though I've only made the tiny ones at home which are way too easy to overcook. I'm going to have to try these big ones sometime; the sauce sounds delish!

Reeni said...

These look absolutely delicious! My Mom really, really loves them - I have to make these for her!

Heide said...

These scallops are so elegant, yet so simple to make. Wish I had a bite of this.

The Blonde Duck said...

I've never tried scallops. Are they considered shell fish?

Chow and Chatter said...

good for you treating yourself to something you wanted looks fab