Scallop Sauce
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
SCALLOP SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997.
Ingredients
- 2 tablespoons olive oil shopping list
- 2 cloves garlic mashed and minced shopping list
- 2 pounds small sea scallops cleaned shopping list
- 1 tablespoon fresh cilantro minced shopping list
- 1 teaspoon dried tarragon shopping list
- 1-1/2 cups dry white wine shopping list
- 2 anaheim chilies roasted peeled and seeded then cut into small strips shopping list
How to make it
- In large skillet place olive oil and heat on medium high until hot.
- Add garlic and sauté 45 seconds or until it begins to turn brown.
- Add sea scallops and cook on 1 side for 30 seconds per side.
- Remove scallops and place on a warm plate.
- To skillet add cilantro, tarragon, chilies and white wine.
- Cook ingredients 5 minutes or until sauce is reduced by 1/2.
- Add scallops then place uncooked sides down on pan and cook 4 minutes.
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