Instant Persimmon Sorbet
It's a little ridiculous to call this a recipe, but you all should know this. The soft, sweet, and jam-like flesh of a ripened persimmon is perfect for freezing.
Read MoreScallops with Lemon-Basil Sauce
Drescription
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors. Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.
Ingredients
- 1 large lemon
- 1 ½ pounds large sea scallops
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided
- ¾ cup dry white wine
- 1 tablespoon water
- ½ teaspoon cornstarch
- 1 tablespoon finely chopped fresh basil
Directions
- Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
- Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper and basil. Remove from heat. Serve over scallops.
