Seared Scallops With Shallot Herb Sauce食譜

How To Prepare Seared Scallops With Shallot Herb Sauce?

材料：

• 2 shallots, peeled and roughly chopped (about 1/2 cup)

• 2 garlic cloves, peeled

• 1/2 bunch fresh flat-leaf parsley, leaves only, chopped (about 1 cup)

• 2 tablespoons fresh tarragon leaves

• 1 tablespoon fresh oregano leaves or 1 tsp. dried oregano

• 1/8 teaspoon kosher salt

• 1/4 cup olive oil

• 24 dry-packed scallops (about 11/4 lb.)

• 2 tablespoons fresh lemon juice

• 1 teaspoon canola oil

製作說明：

1. Combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil in a food processor, pulse to form a paste. Place scallops in a large bowl, add half of the shallot mixture (about 1/4 cup) and toss gently to combine. Cover and refrigerate at least 20 minutes or up to 8 hours. Stir lemon juice into remaining half of shallot mixture, and set aside.
2. Thread 3 scallops onto each of 8 (6-inch) wooden skewers. Lightly coat griddle with canola oil, and heat over high until it is smoking hot. Place skewers on the griddle, and cook, undisturbed until scallops develop a crust, about 3 minutes. Flip skewers, and turn off the heat. Allow scallops to sit until just cooked through, about 2 more minutes. Drizzle reserved shallot mixture over top of scallops. Bring sizzling, sauced scallops to the table right on the griddle.