Broiled Scallops With Wine Sauce

Broiled scallops with wine sauce.
Ingredients
  • 1-1/2 pounds scallops, fresh or frozen
  • 2 tablespoons sliced green onion
  • 1/4 cup sherry
  • 2 tablespoons chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/4 cup butter or other fat, melted
  • 1 cup scallop liquid and water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Toast points
Instructions
  1. Thaw frozen scallops. Remove any shell particles and wash.
  2. Cut large scallops in half.
  3. Combine onion, sherry, parsley, Worcestershire sauce, salt and pepper.
  4. Marinate scallops in sauce for 30 minutes.
  5. Drain; reserving sauce.
  6. Place a single layer of scallops on a greased broiler pan.
  7. Brush with butter.
  8. Broil about 3-inches from source of heat for 3 to 4 minutes.
  9. Turn carefully.
  10. Baste other side with remaining sauce and butter and broil 3 to 4 minutes longer.
  11. Remove scallops to a warm platter.
  12. Remove liquid from broiler pan.
  13. Combine cornstarch and water to make a thin paste.
  14. Add gradually to hot scallop liquid and cook until thick, stirring constantly.
  15. Serve over scallops.
  16. Garnish with toast points.
Notes
Serves 6.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish