Jean Anderson's Scallops, Algarve Style
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
Yield:8 first-course servings or 4 main-course servings
- 1pound bay scallops
- 2medium garlic cloves, peeled and minced
- 4teaspoons olive oil
- 1tablespoon lemon juice
- ¼teaspoon cayenne pepper
- ¼cup fresh coriander, minced
Preparation
- Step 1
Stir-fry the scallops and garlic in the oil in a large, heavy skillet over high heat for three to four minutes -- just until they begin to color and have released their juices. With a slotted spoon, place the scallops in a bowl and reserve them.
- Step 2
Add lemon juice and cayenne to the skillet and boil with the scallop juices about two minutes until they have reduced to a glaze.
- Step 3
Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss a minute or two over high heat.
- Step 4
Add the coriander, toss again and serve.
Tip
- This is adapted from "The Food of Portugal" (Hearst Books) by Jean Anderson.
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Comments
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Mary
Used sea scallops, and it was a wonderful meal. Added a bit extra cayenne for a slightly hotter taste. Super easy and fast!
Karen L Davis
Simple and so tasty!
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