WHAT'S FOR DINNER MARGRIT? SCALLOPS WITH MINT AND CHIVES (10 minutes from beginning to end!) 3 tablespoons butter WAY easy and WAY tasty :-). Melt butter in heavy medium skillet over medium-high heat. NOT a non-stick skillet, ideally, a heavy stainless steel one. Make sure the pan is nice and hot before adding the butter - it helps the scallops not to stick! Sprinkle scallops with salt and pepper. You can also add other seasonings, but not too much - scallops are so perfect and so delicate that the flavor is easy to overwhelm... Add scallops to skillet and saute until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint, and chives to same skillet. You can also throw a little dry white wine in... this gets all the good little bits of the scallops that stuck to the pan and suspends them in the liquid ingredients. Insta-sauce! Boil until sauce thickens enough to coat spoon, about 3 minutes. All you're doing here is getting some of the water out... Pour sauce over scallops and serve. I recommend steamed veggies... asparagus or broccoli, or whatever you like the best. | |
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