Bronzed Scallops In A Tomato Basil Wine Sauce

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Bronzed Scallops In A
Tomato Basil Wine Sauce

Serves 2
6-8	Sea scallops
	Kroger Creole seasoning, to taste
2	Tablespoons Private Selection Garlic Olive oil, separated

For the Sauce
2	Tablespoons fresh leeks, diced small
1/4	Cup Bogle chardonnay
1/2	Cup Kroger heavy cream
1/2	Bunch fresh basil, chopped
	Private Selection tomatoes, seeded and diced small
	Salt to taste

Heat a large non-stick skillet over med-high heat for one minute. Add the oil and swirl to coat. Season the scallops lightly with the Creole seasoning. Add the scallop to the hot pan and cook for 2 minutes per side, or until the center is just done.
Remove the scallops to the serving plates and cover with foil to keep warm.
In the same skillet, add the oil and leeks. Sauté over med-high heat for one minute. Add the wine and simmer until reduced by 2/3rds.
Add the cream and chopped basil to the pan and bring to a simmer. Cook for 2-3 minutes, or until sauce thickens. Season to taste with salt. Pour the sauce over the cooked scallops and top with the diced tomatoes. Also great over Private Selection bow tie pasta (optional).

CHEF’S NOTE: SCALLOPS. The scallop is known for its beautiful and distinctive shell. They’re bivalve mollusks with scallop-edged, fan-shaped shells. The shells are opened and closed by a single muscle – the part we eat. This muscle is larger than in oysters or clams because scallops are active swimmers – by snapping their shells together.

Fresh scallop season is October-March, but they freeze well, so they’re available all year. Scallops are shucked, then refrigerated or frozen on board ships soon after capture. Raw scallops are creamy white in color (sometimes slightly orange due to the food they consume) and have a distinct, sweet odor when they’re fresh. Don’t overcook them because they toughen easily. As soon as they lose their translucence and turn opaque, they’re done.

Enjoy!

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