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Sea scallops adobo

June 21, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em

1/2 c. sliced onion

2 Tbsp. olive oil

2 garlic cloves, chopped

2 sm. bay leaves

6 black peppercorns

1/2 c. white vinegar

1 Tbsp. sugar

1 Tbsp. soy sauce

2 c. chicken broth

1/2 tsp. sea salt, divided

3/4 tsp. freshly cracked pepper, divided

1 Tbsp. unsalted butter

1 portobello mushroom, diced

12 med. sea scallops

1 Tbsp. canola oil

How to:

In a small sauce pan, saute the onion in olive oil over medium heat. Add the garlic, bay leaves and peppercorns and saute for 30 seconds. Add the vinegar, sugar, soy sauce and chicken broth. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Add 1/4 teaspoon of sea salt and 1/4 teaspoon of cracked pepper. Strain the sauce through a fine mesh sieve into a bowl and keep warm.

Melt the butter in a large non-stick skillet over medium-high heat. Add the diced mushrooms and saute until brown and tender. Remove the pan from the heat and keep warm.

Sprinkle the scallops with the remaining 1/4 teaspoon of sea salt and 1/2 teaspoon of cracked pepper.

Heat canola oil over medium-high heat until hot. add the scallops and cook for six to eight minutes, turning once. Remove the pan from the heat and transfer the scallops to a platter.

Ladle 1/2 cup of the sauce into the pan, scraping to loosen the browned bits and return to a bowl. Divide the sauce between serving plates and top with the scallops and sauteed mushrooms.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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