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Scallops Scampi


Scallops ScampiThis easy recipe comes to us from Monica Puri Bangia's great food blog, Sharing Plate – Your Cooking Coach.
 
She's an incredibly versatile chef who studied at the French Culinary Institute in New York City.
 
Monica makes her home about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients.
 
As she wrote about this recipe, “My daughter loves shrimp scampi and scallops – so I made scallops scampi! Why not? It was delicious!”
 
Scallops Scampi
Serves 3 to 4
 
1 pound sea scallops, cleaned
Sprinkle of salt
2 tablespoons butter
4 garlic cloves, grated
2 teaspoons capers, smashed
Juice of half a lemon
Zest of a lemon
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon all purpose flour
Salt
1/2 cup parsley, chopped
  1. Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside. Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside.
  2. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil.
  3. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick.
  4. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked.
  5. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.
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