Scallops with White Wine sauce

I found a website called All Recipes and it lets you put in the number of servings you want and it automatically converts the recipe. So cool! Here is the recipe for this meal if you want to go back and convert it for more than 2 servings, which is what the following will make:

INGREDIENTS

* 1/4 cup chicken broth
* 2 tablespoons white wine
* 1/4 lemon, juiced
* 1-1/2 teaspoons minced shallot
* 1/2 clove garlic, minced
* 2 tablespoons butter
* 1/2 pound sea scallops
* 1-1/2 teaspoons olive oil
* salt and pepper to taste

DIRECTIONS

1. Preheat the oven broiler.
2. In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
3. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
4. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

I served this over noodles again, so get the water going and turn on your broiler! I used my toaster oven as I made a smaller serving.






Broth


I always have some cheap but not horribly bad wine around for cooking.


The lemon added a tart flavor that I loved.


Your shallot and garlic


I used frozen bay scallops


I like this size scallop, bite sized, sweet and delicious!

Now that your ingredients are all assembled, get your pasta in the water and begin to make your sauce!




I have heard of garlic turning blue before but it has never happened to me. I thought this was great to share in case it ever happens to YOU! It is just the garlic reacting with something metallic, possibly from the canned chicken broth. It is perfectly safe to eat, I promise.

To get the scallops oiled up I like to use this gadget:


I got this on ebay for $10 and it is made by tupperware. I use it ALL the time. It allows you to spray the olive oil on instead of coating it all over and using more than you need to.


You just pump it up and its ready to go! You can get these sprayers in kitchen stores too.


My scallops are oiled, salted and peppered and ready to go into the broiler for a tanning session. I didn't flip my scallops, just let them broil for about 5 minutes.


Please use real butter not margarine. You will be so much happier with the results and you will not be ingesting plastic.


Here is the meal, served with the easiest cucumber salad EVER. Just slice some cukes, add some onion or shallot and sprinkle on some rice wine vinegar and a drop or two of sesame oil. I let this sit in the fridge for up to 24 hours and it is delicious!


I eat this a lot in the summer when it is super hot here.


Ready for its close up, blue garlic and all!