Scallops in Herb Butter Sauce

Scallops In Herb Butter Sauce
BY JENNIFER MCLAGAN

LCBO Food and Drink Magazine EARLY SUMMER 2007
Scallops have a voluptuous texture, especially when served in a sauce enriched with butter and cream. If you have them serve scallops in individual gratin dishes. If you would like to use these scallops over fresh pasta as a main course, then I would suggest doubling the sauce as it was awesome!

24 scallops
Salt and freshly ground pepper
1 tbsp (15 mL) plus ¼ cup (50 mL) unsalted butter
1 tbsp (15 mL) vegetable oil

Sauce:
½ cup (125 mL) white wine
1 tbsp (15 mL) whipping cream or Media Crema (in Mexico)
¼ cup (50 mL) chopped chives
3 tbsp (45 mL) chopped parsley
1 tsp (5 mL) thyme leaves, chopped

NB – if you have some great Herbs de Provence, use them in place of the chives, parsley and thyme.
1. Preheat the oven to 300ºF (150ºC).

2. Place the gratin dishes in the oven.

3. Pat dry the scallops and season with salt and pepper. In a large frying pan heat 1 tbsp (15 mL) of butter and the oil over high heat. Add the scallops and cook for 2 minutes. Turn the scallops and cook for another 2 minutes or until opaque in the centre. Transfer the scallops into the gratin dishes and keep warm in the oven.

4. Add the white wine to pan and bring to a boil, scraping any browned bits from the bottom of the pan. Continue to boil until the wine is reduced by half. Cut the remaining butter into cubes.

5. Whisk the whipping cream into the reduced wine and then gradually whisk in the butter. Add all the chopped herbs, stir to mix and then check the seasoning. Spoon the sauce over the scallops and serve immediately.

Serves 6

For even more delicious recipes, drinks and wines, visit the LCBO Website –  http://www.lcbo.com

Shrimp Scampi with Angel Hair Pasta and Lemon

I have made this recipe twice in the last week, since I erred in the amount of pasta to make and had a lot left over. As a matter of fact I still have more left and am going to use it today to make Pad Thai, a traditional Thai dish. I will send that recipe another time. It called for baby shrimp, but I chose a larger one and it looked nice when served….

Shrimp Scampi with Angel Hair Pasta and Lemon (adapted from Rachel Ray/Food Network)

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter, cut into small pieces
  • 1 large shallot or two green onions finely chopped
  • 1 lemon, zested (if you don’t have a lemon, use orange zest)
  • 1/3 pound baby shrimp, (I used 15 – 20 count shrimp)
  • 1/4 cup dry vermouth or white wine, eyeball it ( I used the vermouth)
  • 1/2 cup grape tomatoes
  • 1/3 pound angel hair pasta, cooked to al dente
  • Salt and pepper
  • 2 tablespoons chopped or snipped fresh chives or fresh cilantro

Directions

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.

Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

NOTE: This recipe can be easily doubled for four people!!! Serve it with a great salad…..