MERRY CULINARY CHRISTMAS

Hopefully you received this via email but if not:

While we were wine tasting in Temecula recently our new friend, Ricardo (80 years old), gave us a recipe for scallops that sounded wonderful. However there was no way any of us could remember the details. So today I was driving by the winery and although they had just locked up I saw Ricardo and said "I came for your scallop recipe" and he let me in and graciously gave it to me and now I am giving it to you. He did say it is good for any seafood also.


Sea Scallops in White Wine Sauce

Put a warming pan in the oven

Heat a saute pan
Add 2 T good olive oil and wait until nice and hot
Add a couple of chopped shallots and saute until clear and soft
In the last 30 seconds or so add a clove of chopped garlic - be careful not to overcook

Remove the shallots and garlic with a slotted spoon and set aside

Take sea scallops (2-4 servings, 1-1.5 cups?) and slice in half horizontally
Cook in saute pan 60-90 seconds until firm
Put into warming pan

Deglaze saute pan with 1/2 c Montage dry white wine (any dry white),
Add 1/2 cup half and half or heavy cream
Cook until reduced by half

Salt and pepper to taste
Add unmarinated chopped artichoke hearts and 12-15 rinsed capers

Plate as follows: Shallots and garlic topped with scallops topped with sauce topped with some chopped tomatoes and garnish with cilantro and/or parsley

Can also be used over angel hair pasta or rice - might want to stretch sauce if so - add some mushrooms or ...

Mangia!