Lemon Scallops With Amontillado Sherry
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 garlic cloves, peeled and minced
- 29.58 ml olive oil
- 118.29 ml all-purpose flour
- 0.25 ml salt
- 0.25 ml ground black pepper
- 453.59 g sea scallops
- 1 lemon, juice and zest (Meyer lemon if you can get it)
- 0 dry sherry (Amontillado-not cooking sherry!)
- 1.23 ml brown sugar
directions
- In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
- Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
- Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
- Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.