Wednesday, April 20, 2016
It doesn't help that we were lured into a good deal and bought about 20 lemons on sale last weekend. Basically lately everything I have cooked or baked has had some lemon something in it! We've also made some homemade lemonade which John is enjoying basically every time I turn around. I knew I shouldn't have taught him how easy it is!
Saturday was a not so nice day in the city but I braved the weather and went to our local fish store for some fresh scallops. They are some of John's favorites and we don't get to eat them that much (mainly because they aren't cheap). I knew I had to use up at least two lemons so I made up a sauce that was so good I felt like I had to share it with you. It wouldn't be fair otherwise.
1 tablespoon oil
1 tablespoon flour
1 teaspoon salt
2 teaspoons pepper
10 bay scallops
2 tablespoons garlic
2 lemons, zested and juiced
1 tablespoon butter
1 tablespoon heavy whipping cream
In a heavy bottomed large saucepan, swirl oil to coat the bottom. Set aside.
In a small bag shake flour, salt, and pepper until well-combined. Then, add scallops, tossing gently to coat.
Heat the saucepan over medium-high heat. When oil is warm, place scallops in the saucepan, ensuring all 10 fit comfortably. Cook 4 minutes and then turn each to the other side. Cook an additional 2 minutes. Then, turn heat to medium-low and add garlic, half of the lemon juice and lemon zest. Cook until garlic is fragrant, 2-3 minutes. Turn heat to low and add butter, stirring until melted, and whipping cream, stirring until fully combined. Remove from heat and drizzle in remaining lemon juice and zest. Stir well, tossing the scallops to coat.
Serve immediately; place 5 scallops on each place over a bed of risotto or rice. Top generously with sauce.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.