Caramelized Sweet and Tangy Scallops

Do you remember when you were young, and you couldn’t WAIT to learn to ride your bike?

And then, you took those training wheels off, made it to the end of the street and actually made the turn. Remember?

I don’t know about you, but that might have been the most free I’ve ever felt.

Nothing could touch me. I could go fast! And feel the wind in my hair.

Well my friends, I have rediscovered my love of my bike and I highly recommend you do the same.

The last couple days, Wes and I have been going on hour long bike rides since I’m trying to trim down and tone up. I’m finding that towards the end of the ride, a part of me just wants to keep on cruisin.

So, if you are looking to get in shape, or just to escape, get back on the bike and ride!

And when you get home, make yourself something tasty. Like these sweet and tangy scallops.

You will need…

12 large scallops

4 tablespoons butter

½ cup white sugar

½ cup dry white wine

1 lemon zested and juiced

1 tablespoon flat leaf parsley, finely chopped

10 chives, finely chopped

Salt and pepper to taste

Start by rinsing and patting cry your scallops. Season both sides of your scallops well with salt and pepper.

Then over medium high heat, add the butter to a large sauté pan and cook it until it begins to foam.

As soon as the butter foams, dip the top of each scallop into the sugar and then place it sugar side down into the pan.

If the sugar begins to burn, reduce the heat slightly.

Cook the scallops for 2 minutes on the sugar side and flip.

Continue to cook the scallops for 1 more minute.

Then, add in the white wine and lemon juice and reduce the liquid by half. About 3 minutes.

Transfer the scallops to a serving dish and top them with the parsley, chives and lemon zest.

Drizzle the sauce over the top and serve hot.

Love and Beer Floats

Angela

Caramelized Sweet and Tangy Scallops

12 large scallops

4 tablespoons butter

½ cup white sugar

½ cup dry white wine

1 lemon zested and juiced

1 tablespoon flat leaf parsley, finely chopped

10 chives, finely chopped

Salt and pepper to taste

Caramelized Sweet And Tangy Scallops

Start by rinsing and patting cry your scallops. Season both sides of your scallops well with salt and pepper.

Then over medium high heat, add the butter to a large sauté pan and cook it until it begins to foam.

As soon as the butter foams, dip the top of each scallop into the sugar and then place it sugar side down into the pan.

If the sugar begins to burn, reduce the heat slightly.

Cook the scallops for 2 minutes on the sugar side and flip.

Continue to cook the scallops for 1 more minute.

Then, add in the white wine and lemon juice and reduce the liquid by half. About 3 minutes.

Transfer the scallops to a serving dish and top them with the parsley, chives and lemon zest.

Drizzle the sauce over the top and serve hot.