Tuesday, April 10, 2007

R,S,C #33 Recipe

I'm cheating and just posting this one here today.

Please go and visit Dalene's blog,
From the Mixed-Up Files of a Middle-Aged Mind.
Her recipe looks delicious!

Scallops and Sugar Snap Peas in Lemon Butter Sauce

1 cup chicken broth
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots

1 Tbsp unsalted butter
1 Tbsp flour

(3 sticks) unsalted butter

1 teaspoon salt
1 teaspoon white pepper
2 Tbsp lemon juice
1 tsp. grated lemon peel

Reduce the first four ingredients by half in a small saucepan.

In a separate saucepan, melt one tablespoon of butter in the saucepan.
Stir in the flour with a metal whisk until well mixed (but not

Slowly add the reduced mixture to the roux, stirring quickly.

Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a
time. Add lemon juice, salt, and white pepper. Add some more broth if
the sauce is too thick.

While the sauce is thickening prepare the scallops however one does
scallops. Steam generous amount of sugar snap peas.

Toss the peas and the scallops with the lemon sauce. Serve with rice
or pasta along a side of nice fresh greens salad.

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