A delicate cream sauce adorns a grouping of perfectly browned scallops.<\/p>\n
INGREDIENTS :<\/p>\n
2 – 3 Tablespoons Extra Virgin Olive Oil
\n1 package large scallops, thawed and blotted dry (1.5 lb.)
\n2 medium carrots, coarsely shredded (1 – 1\/2 cups)
\n3 Tablespoons heavy cream
\n2 medium zucchini, coarsely shredded (1 – 1\/3 cups)
\n1\/4 cup dry white wine
\n1\/4 cup vegetable or chicken broth
\n2 teaspoons fresh lime juice
\n1 – 1\/2 teaspoons cornstarch<\/p>\n
DIRECTIONS:<\/p>\n
In a large skillet, heat 1 tablespoon oil over high heat until very hot. Saute half of the scallops until golden brown, about 2 minutes per side. Remove to a plate and repeat with the remaining scallops, add more oil if needed. Remove to a plate.<\/p>\n
Add 1 tablespoon oil to skillet; reduce heat to medium and saute carrots for 1 minute. Add zucchini and saute 2 minutes or until almost tender. Add wine, broth, and lime juice. Stir cornstarch into cream, then stir into skillet and cook until mixture comes to a boil.<\/p>\n
Return scallops to sauce and cook until heated, turning as needed, about 2 minutes. Serve hot.<\/p>\n
A salad and white or brown rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
A delicate cream sauce adorns a grouping of perfectly browned scallops. INGREDIENTS : 2 – 3 Tablespoons Extra Virgin Olive Oil 1 package large scallops, thawed and blotted dry (1.5 lb.) 2 medium carrots, coarsely shredded (1 – 1\/2 cups) 3 Tablespoons heavy cream 2 medium zucchini, coarsely shredded (1 – 1\/3 cups) 1\/4 cup … Continue reading Seared Scallops with Zucchini & Carrots<\/span>