I am not a fan of either religion nor religious holidays but all the ashes on folks foreheads reminded me yesterday that this is the season that many catholics give up meat and/or chocolate. I give up organized religion for lent, and for Christmas, and over the summer, actually I just gave it up.
Don't confine this sauce to scallops, it is great on shrimp, fish fillet, even vegetables...just follow the same directions.
4 appetizer portions
16 dry scallops
2 tablespoons butter
1 teaspoon Cayenne
8 anchovies cut into bits
1/2 cup white wine
2 tablespoons capers
Sear the scallops in butter and remove to a warm plate. De-glaze the pan with the wine, throw in everything else and reduce by 50% over a high flame. Pour over fish. Tastes way better than a communion wafer.
1 comment:
I used the sauce for Tilapia...it is delish! Thanks.
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