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BAKED SCALLOPS WITH LEMON AND HERBS Recipe

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This recipe for BAKED SCALLOPS WITH LEMON AND HERBS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 very small leek, white and green parts only, halved lengthwise, sliced ½” thick, about ½ cup
2 teaspoons vegetable oil
1 garlic clove, minced
½ teaspoon minced fresh thyme, or 1/8 teaspoon dried
2 teaspoons flour, or sauce thickener
2 tablespoons dry white wine
1 cup 1% milk
¼ teaspoon grated lemon zest
2 teaspoons lemon juice
12 oz large sea scallops (about 8)
1 teaspoon minced fresh parsley
Directions:
Directions:
Adjust oven rack to middle position and heat to 450 degrees. Combine leek, oil, and pinch of salt in medium saucepan, cook over low heat for 8-10 minutes until softened.
Stir in garlic and thyme and cook until fragrant, 30 seconds. Stir in flour and cook 30 seconds, slowly whisk in wine, then milk. Bring to simmer until sauce is thickened, about 2-3 minutes. Off heat, stir in lemon zest and season with salt and pepper.
Pat scallops dry and season. Arrange scallops in single layer in baking dish and pour sauce over top. Bake until scallops are cooked, about 10 minutes.
Transfer scallops to platter, leaving sauce behind in dish. Whisk lemon juice and parsley into sauce and pour over scallops and serve.

 

 

 

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