Champagne Sea Scallops H.J.'s
This is one of my own recipes that is very good -easy and takes no time whats so ever to make. Serve over Angel Hair Pasta
Pre -make your Pasta or start it add butter to the water…rinse well … Throw in Serving bowl…salt and pepper it lightly…mix well
Start your Scallops… this won’t take very long.
1 1/2 pounds sea scallops
1 to 2 T. butter or I can’t believe it’s butter
1 capful of good Olive Oil
4 - 5 large green onions and stems…sliced finely
2 garlic cloves …minced fine
Large Pinch of Italian Seasonings
1 medium fresh lemon - all of the juice from with in …usea little of the zest of that lemon
Dash of cayenne pepper…or dash of red crushed red pepper
1/4 to a 1/2 cup Pink Champagne… this will reduce some
1/4 cup Romano Cheese -n-more for the table…Grated
In a skillet melt butter -add olive oil …mix low heat…not to burn
Add: green onions - stem-garlic cloves large pinch of Italian Seasoning …saute till tender
Add the lemon juice…careful not to burn or you …
Add the champange… I add a little more butter…of course I have a glass also !!
Simmer about 2 minutes or so
Add the cayenne or red crushed pepper
Add the Sea Scallops…stir and sprinkle 1/4 c. grated Romano cheese all over …mix gently and cook about 3 minutes or until Scollops almost cooked . Do not over cook!!
You shouldn’t have a lot of liquid but enough that it will coat the pasta.
You can adjust the liquid -n- butter… the cheese will adjust the consistancy. If you like you can throw fresh basil leaves in place of the Italian Seasonings or use both together.
Serve over the hot seasoned pasta
Serves: 4 (serving size: 5 ounces scallops)
My friends love this and it is easy and quick. Enjoy