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Scallops Charleston Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
4 Servings
$ /Serving

Scallops Charleston Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
4 Servings
$ /Serving

Ingredients

  • 1 1/2 lbs fresh sea scallops
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil, finely chopped
  • 3/4 cup sherry, or dry white wine
  • 1 shallot, finely chopped
  • 8 oz fresh mushrooms, quartered
  • 2 tablespoon butter
  • 3 tablespoon all-purpose flour, plus more for dusting
  • 1 cup Gruyere cheese, grated

Preparation

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.

 

To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3-4 minutes.

 

In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)

 

Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

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