Scallops parmesan

Oh, wow, are we in love with these elegant little appetizers kissed with the flavors of wine and cheese. Everything about these are right! Start a festive dinner with these, and watch them evaporate off the platter. Pure, low-carb love.
Oh, wow, are we in love with these elegant little appetizers kissed with the flavors of wine and cheese. Everything about these are right! Start a festive dinner with these, and watch them evaporate off the platter. Pure, low-carb love.

Ingredients

4 servingservings
USMetric
  • 8 8 scallopscallops
  • 1 tablespoon 1 tablespoon butter
  • 1 1 shallot, finely choppedshallots, finely chopped
  • 4 tablespoons 60 ml white wine
  • 1 cup 240 ml heavy whipping cream
  • 16 oz. 30 g grated parmesan cheese
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Chop the shallot finely and fry in butter or oil until soft without letting it turn brown.
  2. Add wine and stir. Let simmer until most of the wine is gone.
  3. Pour in the cream and let boil together for a while.
  4. Stir in parmesan cheese. Salt and pepper. Remove from heat.
  5. Brown the scallops for no more than 30 seconds on each side, in a hot pan until nicely browned.
  6. Bake in the oven, using the broil function for a few minutes at 450°F (225°C), or until the sauce has turned golden brown.

Tip!

Make sure the scallops are dry before broiling, let sit on a paper towel to dry off.

Pair these with different types of dry wine, to accentuate the delicate flavors.

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