Sea Scallops Adobo

Name: Sea Scallops Adobo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 smalls bay leaves; 6 black peppercorns; 1 Tbsp canola oil; 473 milliliters chicken broth; 2 garlic cloves, chopped; 2 Tbsps olive oil; 118 milliliters sliced onion; 1 teaspoons freshly cracked pepper, divided; 1 portobello mushroom, diced; 4 servings Garnish: mustard or radish sprouts; 1 teaspoons fine sea salt, divided; 12 mediums sea scallops; 2 Tbsps soy sauce; 1 Tbsp sugar; 1 Tbsp unsalted butter; 118 milliliters white vinegar

For $1.03 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 163 calories, 2g of protein, and 14g of fat per serving. This recipe serves 4. Head to the store and pick up portobello mushroom, garlic cloves, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Saut onion in olive oil in a small saucepan over medium heat.

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Olive Oil

Onion

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Sauce Pan

Add garlic, bay leaves, and peppercorns; saut 30 seconds.

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Peppercorns

Bay Leaves

Garlic

Add vinegar and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups.

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Vinegar

Add 1/4 teaspoon sea salt and 1/4 teaspoon cracked pepper; strain sauce through a fine mesh sieve into a bowl. Keep warm.

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Cracked Pepper

Sea Salt

Sauce

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Sieve

Bowl

Melt butter in a large nonstick skillet over medium-high heat.

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Butter

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Frying Pan

Add diced mushroom, and saut until browned and tender; remove from pan, and keep warm.

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Mushrooms

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Frying Pan

Sprinkle scallops with remaining 1/4 teaspoon sea salt and 1/2 teaspoon cracked pepper.

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Cracked Pepper

Scallops

Sea Salt

Heat canola oil over medium-high heat until hot.

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Canola Oil

Add scallops, and cook 6 to 8 minutes, turning once.

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Scallops

Remove pan from heat; transfer scallops to a platter. Ladle 1/2 cup sauce into pan, scraping to loosen browned bits; return to bowl. Divide sauce among serving plates; top with scallops and sauted mushroom.

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Mushrooms

Scallops

Sauce

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Ladle

Bowl

Frying Pan

Garnish, if desired.

Equipment

Ingredients

Servings:

2smalls

bay leaves 6

black peppercorns 1Tbsp

canola oil 473milliliters

chicken broth 2

garlic cloves, chopped 2Tbsps

olive oil 118milliliters

sliced onion 1teaspoons

freshly cracked pepper, divided 1

portobello mushroom, diced 4servings

Garnish: mustard or radish sprouts 1teaspoons

fine sea salt, divided 12mediums

sea scallops 2Tbsps

soy sauce 1Tbsp

sugar 1Tbsp

unsalted butter 118milliliters

white vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. 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. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.