Friday, March 02, 2007

Friday Recipe Blogging - Vitamin C Edition

As I've mentioned in my past couple of posts (because it's the only exciting thing going on over this snowy spring-break-that's-not-really-a-break-because-I-have-to-grade), we've been consuming a lot of healthy produce of the "citrus" variety - this is so the Dutchman can kick his "creeping crud" to the curb and I won't catch it. And there's seriously nothing else going on at Chez Bloggez Moi - more's the pity.

So, this recipe just popped into my Vitamin C-addled brain and I give it to thee...

Citrus Scallops
- 2 1/2 tbsps olive oil
- a little bit of flour
- 1 lb. bay scallops (these are the little guys, but you can use the large sea scallops as well - just be sure to rinse all the scallops thoroughly to get any sand or grit out of them!)
- 1 cup white wine (and a little more for you to consume while cooking - what the hell?)
- 1 tbsp. chopped onion
- 1 tbsp. chopped green pepper
- 1 1/2 tbsps. chopped fresh dill (can also be dried if you don't have fresh)
- 4 cherry tomatoes, quartered (actually, put in however many you want)
- 2 tbsps. lemon juice
- 1 tbsp. lemon zest
- 2 tbps. butter

1. Heat the olive oil in a skillet over medium heat.
2. Lightly coat the rinsed and patted dry scallops in flour; cook 1-2 minutes on each side, until lightly brown.
3. Remove scallops from the skillet and drain excess oil. Stir in the white wine, scraping up the browned bits off the bottom of the skillet.
4. Mix the onion, green pepper, and dill into the skillet. Cook and stir for about 2 minutes.
5. Mix in the tomatoes, lemon juice and lemon zest.
6. Continue cooking about 1 minute and then mix in the butter until it's melted. Cook and stir until the liquid has reduced to the desired amount.
7. Return scallops to the skillet and cook them just until heated through. Serve over rice or angel hair pasta.



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