Scallops w/ pine nuts & dried tomato
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Scallops w/ pine nuts & dried tomato
  Scallops    Nuts    Seafood  
Last updated 6/12/2012 1:22:23 AM. Recipe ID 54988. Report a problem with this recipe.
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      Title: Scallops w/ pine nuts & dried tomato
 Categories: Seafood, Main dish
      Yield: 4 Servings
 
      1 tb Vegetable oil
  1 1/2 lb Bay scallops (nickel-sized)
           -=OR=- large sea scallops,
           -(half-dollar sized),
           - cut in half
      4 tb Pine nuts
      1 tb Finely minced shallots
      1 ts Finely minced garlic
    1/2 c  Dry white wine
      2 tb Fresh lemon juice
    1/2 c  Dried tomatoes
      6 tb Unsalted butter
      2 tb Finely chopped parsley
           Salt and pepper to taste
 
  Baked potatoes are perfect with these scallops, but don't serve them
  with sour cream, which will interfere with the sauce. IF THE DRIED
  TOMATOES are packed in oil, drain and pat them dry on a towel. Heat
  the oil in a large skillet over high heat. When the oil is almost
  smoking, toss in the scallops and cook for 30 seconds without
  stirring. Stir with a wooden spoon and let cook another minute. Using
  a slotted spoon, remove the scallops to a plate. They should be only
  partially cooked. Discard the fat from the skillet. Return the
  skillet to high heat, add the shallots, garlic, wine, lemon juice and
  dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops
  will have released a certain amount of liquid. Pour this into the pan
  and reduce until thick. Return the scallops and add the pine nuts to
  the pan, reduce the heat to low, whisk in the butter and add the
  chopped parsley, salt and pepper. Pour onto a serving platter.
 




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Recipe ID 54988 (Apr 03, 2005)

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