Scallops With Gin Cream...vintage?...retro?
Ready In: 16 mins
Serves: 3-4
Ingredients
- 4 tablespoons butter or 4 tablespoons oleo
- 1 tablespoon oil
- 3⁄4 cup flour (approximately)
- 1 lb sea scallops or 1 lb bay scallop
- 1⁄4 cup gin (or less) or 3⁄4 cup sherry wine
- 1 cup cream or 1 cup half-and-half cream
- 1⁄2 lemon, juice of
- salt & pepper
- 1 teaspoon chopped tarragon
- 1 tablespoon chopped parsley
Directions
- Heat butter and oil together. While butter heats, spread flour on large sheet of waxed paper. Lift scallops from container & dredge with flour.
- Shake off excess flour. Add to hot foamy butter in skillet.
- Saute 1-2 minutes, just enough to make light brown. Keep turning with spatula.
- Pour in remaining ingredients. Reduce heat to medium and cover.
- Simmer 2 minutes for bay scallops, 3-4 for large. Serve in hot au gratin dishes.
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