Tuesday, August 7, 2007

Your Wish (well, some of you anyways!) is My Command!

And now, by popular demand, here is the recipe for Paula Deen's

Scallops Charleston
Serves 4

1 1/2 pounds fresh sea scallops
Salt & Pepper to taste
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 cup chopped fresh basil
Flour for dusting
3/4 cup sherry or dry white wine
1 shallot, finely chopped
8 oz. mushrooms, quartered
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 cup grated Gruyere cheese

Season scallops with salt, pepper, garlic powder, basil and paprika. Dust with flour. Saute in a pan that has been lightly coated with nonstick spray and a small amount of olive oil. Cook until browned on both sides and remove from pan. To the pan drippings, add sherry, shallots, and mushrooms; cook 3-4 minutes.
In separate saucepan, melt butter over medium heat and add 3 Tbsp. flour. Mix well and cook over low heat for two minutes stirring constantly. Pour shallots, mushrooms and liquid from scallops into flour mixture. Mix well and stir scallops into sauce. (If it's too thick, you can thin with a little clam juice or fish or chicken stock.) Transfer to four individual baking dishes, top with cheese and broil for 1 minute, until browned. Serve with wild rice.

Enjoy!! Don't forget to come back next week for Bourbon Beef Tenderloin!


Lynn said...

Yummy. I am trying this sometime this week. Cool.


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