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1 cup parsley, about 1/2 bunch, roughly chopped
3 cloves garlic
1/4 cup white wine
2 shallots, roughly chopped
1/4 cup fish or chicken stock
2 sprigs of thyme, leaves only
1 pound sea scallops
In a blender, puree the parsley, garlic, wine, shallots, stock and thyme until smooth. Reserve.
Season scallops with salt and pepper. Heat a saute pan over high heat and add just enough oil to coat the bottom of the pan. Saute scallps until golden. Turn scallops and continue to brown on the other side, about 2 minutes. Add reserved sauce to the pan to deglaze and to finish cooking the scallops, about 30 seconds. Taste sauce and adjust seasoning. Serve immediately.
3 cloves garlic
1/4 cup white wine
2 shallots, roughly chopped
1/4 cup fish or chicken stock
2 sprigs of thyme, leaves only
1 pound sea scallops
In a blender, puree the parsley, garlic, wine, shallots, stock and thyme until smooth. Reserve.
Season scallops with salt and pepper. Heat a saute pan over high heat and add just enough oil to coat the bottom of the pan. Saute scallps until golden. Turn scallops and continue to brown on the other side, about 2 minutes. Add reserved sauce to the pan to deglaze and to finish cooking the scallops, about 30 seconds. Taste sauce and adjust seasoning. Serve immediately.