I love my mom. She gave birth to me. More to the point, I love her more tonight because she made some scallops (her scallops) - completely from scratch. I'm proud of her. These were some of the best darn scallops I've ever had. As she pointed out, they are very simple to make - but oh sooo good. These things melted in your mouth. So without adu, I proudly present my Mother's:
Pettini semplici in salsa del vino bianco e del burro ala Bonnie (Simple scallops in butter and white wine sauce by Bonnie)
1lb fresh sea scallops
1 scallion thinly sliced
2 medium garlic cloves, chopped fine
2 tbsp butter or margarine
1/2 cup white flour (for dredging scallops)
1/4 cup dry white wine
cracked black pepper to taste.
Rinse off the scallops and pat dry with paper towels. In a medium plastic bag, add a 1/2 cup white flour and black pepper, then put the scallops in. Shake the bag containing the scallops so that the scallops are evenly covered with flour and set aside. In a medium skillet on medium heat, put butter (or margarine) and allow to melt down until bubbling, add chopped garlic and scallions and saute until translucent (one-two minutes). Add scallops with tongs and push around pan to absorb the butter garlic mix without sticking to pan. If sticking happens, add a little butter. Flip after a 2 minutes, same process. After another 2 minutes, pour in wine and swish around scallops as not to stick and pull in pan flavor. Continue to flip scallops every one minute to absorb sauce for 4 minutes then cover pan for 2 minutes. Scallops are done when they are opaque. To plate, serve on simple dish with a sprig of scallion followed by a lemon slice with an ample drizzle of the butter wine sauce and cracked pepper. My mom says Enjoy!
Pettini semplici in salsa del vino bianco e del burro ala Bonnie (Simple scallops in butter and white wine sauce by Bonnie)
1lb fresh sea scallops
1 scallion thinly sliced
2 medium garlic cloves, chopped fine
2 tbsp butter or margarine
1/2 cup white flour (for dredging scallops)
1/4 cup dry white wine
cracked black pepper to taste.
Rinse off the scallops and pat dry with paper towels. In a medium plastic bag, add a 1/2 cup white flour and black pepper, then put the scallops in. Shake the bag containing the scallops so that the scallops are evenly covered with flour and set aside. In a medium skillet on medium heat, put butter (or margarine) and allow to melt down until bubbling, add chopped garlic and scallions and saute until translucent (one-two minutes). Add scallops with tongs and push around pan to absorb the butter garlic mix without sticking to pan. If sticking happens, add a little butter. Flip after a 2 minutes, same process. After another 2 minutes, pour in wine and swish around scallops as not to stick and pull in pan flavor. Continue to flip scallops every one minute to absorb sauce for 4 minutes then cover pan for 2 minutes. Scallops are done when they are opaque. To plate, serve on simple dish with a sprig of scallion followed by a lemon slice with an ample drizzle of the butter wine sauce and cracked pepper. My mom says Enjoy!
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