Super Simple Scallops

Aus/NZ Hosts's Note:

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2 appetiser

• 12 scallops , on the shell if possible
• 1 tablespoon olive oil
• 2 tablespoons fresh herbs of choice (we suggest parsley, lemon thyme or chives)
• ¼ cup white wine
• 2 tablespoons lemon juice
• freshly ground salt and pepper

Directions:

1. Remove the scallops from the shell.
2. Heat the olive oil in a pan over medium high heat.
3. Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
4. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
5. Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
6. serves 2 as an appetiser.

Reviews

[sxg196]

I made this recipe for my Mother's 79th Birthday. Scallops are one of her favorites and we all thought it was delicious, including my husband who really isn't a scallop fan. I didn't have the shells & probably used about 20 scallops. I used chives as my herb & garlic for flavoring. Combined those with the scallops, cooked as directed and poured into a dish. I sprinkled fresh basil leaves over scallop mixture & poured the hot lemon/wine mixture after reduced over the top of everything. It was yummy and so easy to make. Will be one of my favorites!

[Maya's Mama]

I love seared scallops... and these are just lovely. tho, next time i think i'll use light olive oil. the kitchen did get a little smokey. but the taste was lovely.

[Chef floWer]

So yummy and so easy! I used home grown parsley and some lemon zest but kept to the ingredients list. I couldn't find scallops in shells so I served these on a small rectangle plate and I put a teaspoon of the herb mix on top of the scallops, then garnish them with a parsley leaf each. These are so delicious I wish I had made more then 12. Thank you Aus/NZ Chef's