Note: Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats and game. In the case of seafood, ALLA BORDELAISE refers to a sauce composed of white wine, garlic, shallot, and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter.
Ingredients
- 1 lb. bay scallops
- 2 tablespoons olive oil
- 6 tablespoons butter
- 2 tbs. chopped shallots
- 1 tablespoon chopped garlic
- 4 tablespoons chopped scallions
- 1/2 cup Chardonnay
- 2 tbs. fresh chopped parsley
- 1/4 cup heavy cream
- pinch crushed red pepper
- salt and black pepper to taste
- 1 lbs. cooked pasta
Directions
In a medium sauté pan over a low fire heat 1/2 the butter and the olive oil and sauté the garlic, shallots, and the scallops until the scallops are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return to a simmer. Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.
Print this recipe
Submitted 9/14/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
SCALLOPS alla BORDELAISE