Scallops With Balsamic Vinegar and Basil
"This is an easy entry that make it possible to enjoy a lovely dinner, even at the most hectic times."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 12 ounces bay scallops
- 1 1⁄2 tablespoons finely chopped fresh basil
- 1 tablespoon balsamic vinegar
- salt & freshly ground black pepper
directions
- Melt butter in medium saucepan over high heat.
- Add shallot and garlic and cook, stirring frequently, until softened, about 2 minutes.
- Add scallops and basil; cook, stirring constantly, 2 minutes.
- Add vinegar and heat, stirring constantly, 2-3 minutes.
- Season with salt and pepper. Serve hot.
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Reviews
-
I prepped everything ahead of time and then started it and a bowl of angelhair pasta in the microwave at the same time. Eight minutes from start of cooking to dinner. Great for a quick, tasty elegant dinner. My only problem was thinking of cooking the basil for several minutes. I waited until the very end to add it. I wish I could have reduced the vinegar a bit more but did not want to toughen the scallops.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
