Scallop Scampi
My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…
- 1 pound scallops, cleaned
- Sprinkle of salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 garlic cloves, grated
- 2 teaspoons capers, smashed
- Juice of half a lemon
- Zest of a lemon
- ½ cup white wine
- ½ cup chicken broth
- 1 tablespoon all purpose flour
- Salt
- ½ cup parsley, chopped
Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.
Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.
