Port Wine Scallops with Herbs

16 Feb

Scallops are the ultimate fast food. They cook to perfection in few minutes. I serve this with whole wheat couscous. Start your couscous first because scallops cook quick.

  • 1/2 pound of sea scallops per person
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • olive oil
  • 2/3 cup tawny  port or other sweet red wine
  • 2 tbs fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 garlic gloves pressed
  • cooked couscous or rice

Dry the scallops with paper towels. Sprinkle with salt and pepper. Heat olive oil in a heavy skillet over high heat. Add the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Lower the heat to low.  Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 1/2 of the parsley, and garlic; sauté 30 seconds over high heat. Serve over couscous or rice. Sprinkle the remaining parsley over the scallops.

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