Mint adds flavor to scallops with butter-rum sauce

DINNER TONIGHT

Dinner Tonight

August 01, 2007|By Renee Enna | Renee Enna,Chicago Tribune

This supper was inspired by a wonderful meal at Passionfish restaurant in Pacific Grove, Calif., where the chef paired scallops with a butter-rum sauce.

Here, in lieu of the more complex ingredients of that dish, a small amount of mint adds flavor while cutting some of the sweetness.

Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.

Butter-rum scallops

Serves 4 -- Total time: 12 minutes

2 tablespoons butter (divided use)

1 pound bay scallops, thawed if frozen, patted dry

2 tablespoons rum

2 teaspoons honey

1/4 teaspoon salt or to taste

freshly ground pepper

1 bag (6 ounces) baby spinach

1 teaspoon fresh mint, minced, or to taste

Heat 1 tablespoon of the butter in a skillet over medium-high heat; add the scallops. Cook, turning once, until seared, about 1 1/2 minutes per side. Remove scallops, leaving as much of the butter in pan as possible; keep scallops warm.

Add remaining 1 tablespoon of the butter, rum and honey to the skillet; cook, stirring, until butter melts and ingredients meld, about 1 minute. Return scallops to pan; season with salt and pepper to taste. Cook, stirring occasionally, until scallops have heated through, about 2 minutes. Stir in the spinach and mint; cook, stirring, until slightly wilted, about 1 minute.

Per serving: 171 calories, 7 grams fat, 4 grams saturated fat, 52 milligrams cholesterol, 7 grams carbohydrate, 20 grams protein, 363 milligrams sodium, 1 gram fiber

Menu

Butter-rum scallops with baby spinach; steamed rice; rolls with herb butter; banana cream pie

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.