Scallops x 2

   Since this is what we had for dinner Valentine's night this post is a bit belated.....but better late then never they say. 
   Hubby and I decided instead of going out, waiting forever and then paying way too much, we were just going to stay home and cook dinner together. I must say it was a brilliant idea....was wonderful just spending time with each other in the kitchen, trying new recipes and making old favorites.

  - Our menu for the evening - 

 Appetizers:

• Deep Fried Green Olives 
• Pan Seared Scallops
• Caramelized Scallops

Entree:

• Broiled Salmon
• Fettuccine Alfredo

Side dish:

•  Spinach & Strawberry Salad with Balsamic Dressing

   Was going to make cheesecake, but we were quite stuffed when we finished up with this, so just skipped dessert. Topped the evening off by watching a classic lovie-dovie movie, You've Got Mail. 'Twas perfect.... 

Pan Seared Scallops

 3 large sea scallops

salt

pepper

1 -2 tbsp olive oil

1 1/2 tbsp butter

1/2 cup white wine

parsley to garnish

Pat scallops dry with paper towels. Sprinkle both sides with salt and pepper. Heat olive oil in a frying pan (don't use non-stick) over high heat. When oil is hot; place scallops into pan with 1-2 inches between them. After about 2 minutes the base should be browned nicely. Flip and cook for another minute until base is browned. Remove from heat and place on serving dish. While still on high heat add butter to the pan. Move around until completely melted. Add wine and use a whisk or spoon to scrape the pan and stir it into the liquid. Leave heat on high and boil until it reaches desired consistency. Immediately remove from heat and pour over scallops. Garnish with parsley.

Caramelized Scallops

 2 large sea scallops

salt 

pepper

1 tbsp butter

1/8 cup sugar

1/8 cup dry white wine

juice of 1/2 a lemon

parsley, chives and lemon zest to garnish

Pat the scallops dry with paper towels. Sprinkle both sides with salt and pepper. Heat skillet on med-high for 2 minutes. Add butter and swirl to coat the pan. When the butter begins to foam, quickly take the scallops; grasping the sides and using a gentle twisting motion, dip into sugar. Place the scallop sugar side down into the pan and saute for 21/2 minutes. If sugar begins to brown to quickly reduce heat. Flip the scallops and cook for 1 minute. Add the white wine and lemon juice to the pan and reduce by half, about 11/2 minutes. Transfer scallops to a serving dish and pour the sauce over top. Garnish with parsley, chives and lemon zest.

   I can't honestly say that I love scallops, but I did enjoy these, especially the caramelized ones. Daren preferred the pan seared because the scallop flavor was more pronounced. {That's why I liked the caramelized ones better....more than just scallop flavor going on with them.}

Have a blessed day! =)

♥ Sheila