Scallops Charleston

Name: Scallops Charleston
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 3 Tbsps all-purpose flour; 59 milliliters finely chopped fresh basil leaves; 227 grams fresh mushrooms, quartered; 1 teaspoons garlic powder; 237 milliliters grated Gruyere; 0 teaspoons paprika; 4 servings Salt and pepper; 227 grams fresh sea scallops; 1 shallot, finely chopped; 177 milliliters sherry or dry white wine

Scallops Charleston might be just the main course you are searching for. This recipe serves 4. One serving contains 262 calories, 13g of protein, and 17g of fat. Not From preparation to the plate, this recipe takes roughly 15 minutes. A mixture of butter, garlic powder, sherry, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour.

Ingredients you will need

Garlic Powder

Scallops

Paprika

Pepper

Basil

All Purpose Flour

Salt

Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned.

Ingredients you will need

Cooking Spray

Olive Oil

Scallops

Equipment you will use

Frying Pan

Remove scallops from pan.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes.

Ingredients you will need

Mushrooms

Shallot

Sherry

Equipment you will use

Frying Pan

In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Mix well and cook for 2 minutes over low heat, stirring constantly.

Pour shallots, mushrooms, and liquid from scallops into flour mixture.

Ingredients you will need

Mushrooms

Scallops

Shallot

All Purpose Flour

Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)

Ingredients you will need

Chicken Stock

Clam Juice

Scallops

Sauce

Fish

Transfer to 4 individual baking dishes, top with cheese, and broil for 1 minute, until browned.

Ingredients you will need

Cheese

Serve with wild rice.

Ingredients you will need

Wild Rice

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

2Tbsps

butter 3Tbsps

all-purpose flour 59milliliters

finely chopped fresh basil leaves 227grams

fresh mushrooms, quartered 1teaspoons

garlic powder 237milliliters

grated Gruyere 0teaspoons

paprika 4servings

Salt and pepper 227grams

fresh sea scallops 1

shallot, finely chopped 177milliliters

sherry or dry white wine

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 Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.