I typically make scallops in a creamy cheese sauce, but tonight I wanted to go for something lighter.
Here's what you'll need for tonight's dinner:
~ White wine (I used some of the leftover Bordeaux from Chateau Briot of last week)
~ Lemon juice
~ Bay leaf
Get the onion minced and the garlic prepped. Start the garlic, onion, white wine, lemon juice and bay leaf simmering gently. Get your side going at the same time. Tonight I cooked fresh green beans with some salt and pepper and a tiny bit of garlic. Once your sauce for the scallops is starting to look ready (a little bubbly, melded nicely) place the scallops in the sauce.
As they're cooking, flip them over occasionally, peppering them on each side. Add a little garlic to the beans as they're cooking. Make sure they don't get overcooked...
After the scallops are done - and this is optional - put a tiny bit of blue cheese on top. I mean, just a crumble, because you could easily overwhelm the mild flavor of the scallops. I just thought it added a nice zip!
I paired this meal with an Italian pinot grigio by the Cavit Collection. It was light and crisp, with a hint of grassiness that gave it a wonderfully refreshing quality - perfect for a summery dinner of seafood!
Yours in the love of good food and wine,
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.