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Gary Solomon
Posted February 14, 2006 08:38 AM
Gary Solomon's Sevilla Style Scallops
2 lb. bay scallops
1/2 med onion, minced
3 cloves garlic, minced
1/2 c. butter
2 tsp. salt
1/2 tsp. white pepper
2 1/2 c. whole milk
3/4 c. sherry
3 or 4 T. flour
hot paprika
Cooked Yellow Spanish Rice
Saute onion in butter. Add in garlic and cooklightly. Sprinkle in flour and mix but do not brown. Slowly stir in the milk and cook on medium flame until it begins to thicken. Add in scallops and sherry. Keep stiring until sauce thickens.
Serve over Spanish yellow rice and sprinkle with Hot Paprika.
Gary Solomon
Posted February 14, 2006 08:38 AM
Gary Solomon's Sevilla Style Scallops
2 lb. bay scallops
1/2 med onion, minced
3 cloves garlic, minced
1/2 c. butter
2 tsp. salt
1/2 tsp. white pepper
2 1/2 c. whole milk
3/4 c. sherry
3 or 4 T. flour
hot paprika
Cooked Yellow Spanish Rice
Saute onion in butter. Add in garlic and cooklightly. Sprinkle in flour and mix but do not brown. Slowly stir in the milk and cook on medium flame until it begins to thicken. Add in scallops and sherry. Keep stiring until sauce thickens.
Serve over Spanish yellow rice and sprinkle with Hot Paprika.
Gary Solomon