Subj : St. Louis 14
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 13:32:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scallops St. Louis
 Categories: Seafood, Pasta, Sauces, Cheese, Wine
      Yield: 3 Servings
 
  1 1/2 tb Olive oil
      9 lg Scallops; 3/4 lb total
           Salt & pepper
      1 c  Dry white wine
      1    Shallot; minced
      2 cl Garlic; crushed
      3    Leaves Swiss chard; stemmed,
           - chopped
  1 1/2 c  Strained or pureed tomatoes
      6 oz Spaghetti; cooked al dente
           Grated Parmesan cheese
 
  In a large skillet, heat oil over medium-high heat.
  Season one side of the scallops with salt and pepper,
  and sear, seasoned-side down, for 2 minutes. Turn and
  sear other side for 1 minute. Remove to a plate with
  tongs or a slotted spoon.
  
  Add wine to the hot skillet and scrape up any browned
  bits from the bottom. Cook for 1 minute, then add
  shallot, garlic and Swiss chard; saut++ 3 to 4 minutes
  until the shallots are soft, the chard has wilted and
  the liquid is mostly evaporated. Stir in strained
  tomatoes and cook 3 to 5 minutes until the sauce is the
  consistency you like.
  
  Taste, and add salt and pepper if needed. Return
  scallops to the pan just long enough to reheat them.
  Serve over spaghetti, with Parmesan cheese if desired.
  
  RECIPE FROM: https://recipes.oregonlive.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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