Sautéed Bay Scallops

Name: Sautéed Bay Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bay scallops; 59 milliliters butter or margarine, divided; 158 milliliters dry white wine; 113 grams fresh shiitake mushrooms; 2 teaspoons minced garlic; 6 green onions; 0 teaspoons pepper; 3 plum tomatoes; 1 teaspoon salt; 1 yellow bell pepper

Need a gluten free, primal, and pescatarian main course? Sautéed Bay Scallops could be an awesome recipe to try. One serving contains 247 calories, 16g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up shiitake mushrooms, garlic, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.

Ingredients you will need

Green Onions

Bell Pepper

Mushrooms

Tomato

Melt 2 tablespoons butter in a large skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add bell pepper, onions, mushrooms, and garlic; saut 2 to 3 minutes or until tender.

Ingredients you will need

Bell Pepper

Mushrooms

Garlic

Onion

Remove vegetables.

Ingredients you will need

Vegetable

Melt remaining 2 tablespoons butter in skillet; add scallops, and saut 2 to 3 minutes.

Ingredients you will need

Scallops

Butter

Equipment you will use

Frying Pan

Add wine, and bring to a boil; boil 2 minutes. Stir in sauted vegetables, tomatoes, salt, and pepper; cook until thoroughly heated.

Ingredients you will need

Vegetable

Tomato

Pepper

Salt

Wine

Serve over rice, and sprinkle with minced parsley, if desired.

Ingredients you will need

Parsley

Rice

Equipment

Frying Pan

Ingredients

Servings:

454grams

bay scallops 59milliliters

butter or margarine, divided 158milliliters

dry white wine 113grams

fresh shiitake mushrooms 2teaspoons

minced garlic 6

green onions 0teaspoons

pepper 3

plum tomatoes 1teaspoon

salt 1

yellow bell pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.