Friday, August 24, 2012

Sautéed Scallops and Onions

Our neighbor Jerome acquired a couple pounds of sea scallops and offered to share them with us as long as I would cook them. I decided to use this recipe from Delicioso by Penelope Casas, and it turned out really really good.

1 1/2 pounds sea scallops
Kosher salt
2 tablespoons olive oil
1/2 cup minced onion
4 tablespoons minced parsley
A few strands of saffron
4 tablespoons diced prosciutto
5 tablespoons dry white wine
Freshly squeezed lemon juice

Sprinkle the scallops with salt. In a skillet, heat the oil to the smoking point. Brown the scallops quickly over high heat, shaking the pan frequently, for about 1 min. Remove the scallops to a warm platter (they will cook more later). Return the skillet to the flame and sauté the onion until wilted. Stir in the parsley and saffron, then return the scallops to the pan and add the ham and wine. Cook briefly until the scallops are done, about 2 to 3 min. Sprinkle with lemon juice and serve.

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