A San Francisco Bay recipe.
Fabulous brunch in Berkeley with old and dear friends (from the left) and
old time human rights activists --
Julianne Traylor, me, Connie de la Vega, my son Andy Scoble and Rita Maran
1½ pound
Bay scallops
2 tablespoons unsalted margarine
⅔ cup dry Vermouth
1 tablespoon lemon juice
½ teaspoon finely grated lemon peel
¼ cup chopped fresh dill (or ½ teaspoon dried dill)
¼ teaspoon freshly ground pepper
2 tablespoons unsalted margarine
⅔ cup dry Vermouth
1 tablespoon lemon juice
½ teaspoon finely grated lemon peel
¼ cup chopped fresh dill (or ½ teaspoon dried dill)
¼ teaspoon freshly ground pepper
- In a large skillet melt margarine over medium heat.
- Add scallops and stir until almost opaque (about 2 minutes).
- Transfer to a bowl using a slotted spoon.
- Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze.
- Add any juices exuded by the scallops and boil until reduced to glaze.
- Return scallops to skillet and stir until coated with sauce.
- Mix in dill and pepper. Serve immediately.
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