Jean Anderson's Scallops, Algarve Style

Name: Jean Anderson's Scallops, Algarve Style
Ingredients: 1 pound bay scallops; 2 medium garlic cloves, peeled and minced; 4 teaspoons olive oil; 1 tablespoon lemon juice; ¼ teaspoon cayenne pepper; ¼ cup fresh coriander, minced

By Moira Hodgson

Published December 3, 1994

Total Time: 10 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; Taking Advantage of Sweet Bay Scallops

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Ingredients

Yield:8 first-course servings or 4 main-course servings

1 pound bay scallops
2 medium garlic cloves, peeled and minced
4 teaspoons olive oil
1 tablespoon lemon juice
¼ teaspoon cayenne pepper
¼ cup fresh coriander, minced

Ingredient Substitution Guide

Preparation

Step 1
Stir-fry the scallops and garlic in the oil in a large, heavy skillet over high heat for three to four minutes -- just until they begin to color and have released their juices. With a slotted spoon, place the scallops in a bowl and reserve them.
Step 2
Add lemon juice and cayenne to the skillet and boil with the scallop juices about two minutes until they have reduced to a glaze.
Step 3
Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss a minute or two over high heat.
Step 4
Add the coriander, toss again and serve.