Oh my goodness, does the Southern husband love scallops. Big scallops, little scallops, scallops wrapped in bacon, scallops with breadcrumb sauce – the guy has never met a scallop dish he doesn’t love with a purple passion. And since I love him with a purple passion, I always try and fix up scallops on a regular basis. This time I went with the teeny little bay scallops with some green apple and walnuts, just to give it a little bit of a cozy wintertime feel.
Of course, I also could have gotten that wintertime feel by looking out the window at my driveway.
Anyway, this cozy little dish involves cooking the scallops super-quickly in a little olive oil (and I do mean super-quickly. These little guys cook in no time, and you want them nice and tender.) Then you saute up a few shallots, and deglaze the pan with some white wine. I had a lovely sweet Reisling that worked perfectly for this. Swirl in some butter until it is melted, and then add the cooked scallops along with some chopped apple and walnuts just until everything is heated and covered in the delectable sauce.
I served mine over rice, but you could spoon it over pasta or polenta and it would be just as heavenly. Easy, healthy, cozy, perfect. Happy wintertime!Print
- 1 tablespoon olive oil
- 1 pound bay scallops
- 1 large shallot, peeled and chopped
- 2/3 cup white wine
- 5 tablespoons cold butter, cut into pieces
- 1 green apple, cut into small squares or matchsticks
- 1/2 cup walnut halves
- Salt and pepper to taste
- Heat oil in a large skillet over high heat. Add scallops and cook until just done, about 1-2 minutes. Remove from skillet, transfer to a plate and cover with foil to keep warm.
- Turn heat down to medium high and add the shallot. Cook until tender, about 1-2 minutes.
- Add the white and simmer for 10 minutes. Turn the heat down to low and whisk in the cold butter until melted.
- Return the scallops to the pan along with the apple and walnuts. Stir for a minute or so until everything is covered with sauce and heated. Season to taste with salt and pepper and serve right away on warm plates.
Adapted just a little bit from Sarah Chase’s wonderful COLD WEATHER COOKING