On my premier trip to Trader Joe's I was so impressed by their great selection of frozen fish. Normally when I go to the regular grocery store to get fish I have a couple of options: tilapia, salmon and catfish (errr no thank you to the latter, reminds me too much of the lake). So, when I saw that Trader Joe's had salmon (ok we're even so far), ahi tuna steaks, mahi mahi, and scallops all frozen, I was ecstatic and bought a ton.
I saw a nice 1 pound bag of frozen scallops, and I had to grab them. I made this wonderful Seared Scallops & Pasta in Garlic White Wine Sauce (phew, that's a mouthful!), and I was inspired to make another scallop dish. Originally I thought I would remake my first success, but I finally decided that I should give another dish a go. This recipe is courtesy of The Lady & Sons Savannah Country Cookbook that John's grandmother Mimi gave me.
This was amazing!! I was honestly pretty shocked!! The sauce - delicious. I am going to make it again asap, but with some beef this time. Maybe tenderloin? Either way I think it will be amazing. Dark colors don't always make for my favorite pictures, but trust me, this is fantastic.
Ingredients:
*1 1/2 pounds sea scallops (whoops, I only grabbed a pound. I basically kept the recipe the same but slightly cut down on wine, mushrooms, cheese & butter)
*1/2 teaspoon garlic powder
*1/4 teaspoon paprika
*1/4 cup chopped fresh basil
*3 tablespoons all-purpose flour, plus more for dusting
*3/4 cup sherry or dry white wine (I used the wine)
*1 shallot, finely chopped
*8 ounces (or less) fresh mushrooms, quartered (I used 8 Baby Bella "Cremini" mushrooms and cut them in 1/8s because I'm not normally a mushroom person)
*2 tablespoons butter
*1 cup grated Gruyere cheese (I've been using this so much lately!)
*salt and pepper to taste
Preparation:
*Season scallops with salt, pepper, garlic powder, paprika and basil. Dust scallops with flour.
*Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned (medium-high to high heat; 2 minutes each side). Remove scallops from pan.
*To the drippings in the pan, add sherry/wine, shallots, and mushrooms. Cook for about 3 to 4 minutes (or about 5 if you are me!).
*In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly.
*Pour shallots, mushrooms and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick you can thin with fish or chicken stock - - mine was, but all I had was beef stock and it still tasted great!)
*Transfer to four individual baking dishes (or one dish if you're me and that's all you have!), top with cheese, and broil for 1-2 minutes, until browned.
*I recommend serving with broccoli to keep it light.
Scallops plus seasoning |
All mixed up |
Mushrooms! |
Searing away |
Lots of juices! |
These are my "drippings" |
Mushroom sauce - so good! |
Flour and butter mixture |
Sauce!! |
Fresh out of the oven |
So good! |
Wow..you're really talented and have a great set of taste buds! I feel like all of your recipes' ingredients go really well together.
ReplyDeleteThanks so much, Ellie! I only started cooking over a year ago when I got married. I try to combine indulgent dishes with healthy ones and substitute for healthier ingredients whenever I can. If I can do it, so can you! I'd love to hear how things go if you decide to try some of my recipes! :)
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