I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
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!) Ingredients
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.