Starting to Scallop

*** I need to vent how incredibly frustrated I am with blogger. I posted this last Tuesday, and then Blogger went down. Since then they have been undergoing maintenance, and announced that they had rolled back to an older version of blogger- aka before Tuesday, aka before I made my post. They assured people that their posts would be restored. Well I've waited a week and this post didn't come back so I had to recreate it. Blogger is posting happy little updates about how all blog posts have been restored when that isn't the case. Very very frustrating. ***

Recipe Review- Bay Scallops in a white wine and garlic sauce, simple yet elegant, a perfect summer meal

"Are you sure you want to blog this one? You do an awful lot of scallop recipes..." -Kevin
"Yes! I love scallops- the more scallops the better!" -Me
"You might have to rename the blog Starting to Scallop if you keep this up" -Kevin

So- here's yet another scallop recipe- I hope that you're not getting tired of reading about scallops because I'm not tired of eating them.

Bay Scallops in White Wine & Garlic Emulsification

yield: 3 servings

1 lb bay scallops

1/2 cup white wine

1/4 cup butter

1 tablespoon olive oil

juice from 1/2 a lemon

2- 3 cloves garlic, minced

2- 3 green onions, chopped

Preheat oven to 400.

Arrange scallops in a single layer in a baking dish. Melt butter in a saucepan over medium heat with remaining ingredients. Once fully combined pour over scallops. Scallops should sit in sauce, rather than being completely submerged. Bake until scallops are opaque, about 10 minutes, do not overcook. Serve in a shallow bowl with sauce.

printable recipe

Nutrition Information: Serving Size: 1/3 of scallops and wine sauce. Calories: 352 Fat: 21.1g Saturated Fat: 10.5g Cholesterol: 91mg Sodium: 357mg, Carbohydrates: 7.2g Sugars: 0.8g Protein: 26.0g

I have to give credit- I didn't actually make this- I had to work late and Kevin made me dinner. He paired the scallops with a toasted sourdough baguette, and simple green beans, with salt, pepper, and dill. He also helped me recreate the recipe for the blog. Kevin is much more of a cook by taste person, where I need a recipe to follow.