{"id":3959,"date":"2010-03-29T06:35:05","date_gmt":"2010-03-29T13:35:05","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3959"},"modified":"2010-05-16T06:35:28","modified_gmt":"2010-05-16T13:35:28","slug":"sauteed-bay-scallops-with-lemon-and-thyme","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3959","title":{"rendered":"Saut\u00c3\u00a9ed Bay Scallops with Lemon and Thyme"},"content":{"rendered":"

1 pound fresh bay scallops<\/span><\/p>\n

Salt<\/span><\/p>\n

Pepper<\/span><\/p>\n

2 T. butter (divided into two pieces)<\/span><\/p>\n

1 tsp. olive oil<\/span><\/p>\n

2 T. minced shallot <\/span><\/p>\n

1\/4 C. white wine <\/span><\/p>\n

2 T. lemon juice <\/span><\/p>\n

1 tsp. chopped thyme <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Rinse scallops and pat dry. Sprinkle with salt and pepper.\u00c2\u00a0 <\/span>Add oil and 1 T. butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining T. of butter. Return scallops to the pan and toss with the sauce. Serve immediately.\u00c2\u00a0 <\/span>Note: You can saut\u00c3\u00a9 scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1 pound fresh bay scallops Salt Pepper 2 T. butter (divided into two pieces) 1 tsp. olive oil 2 T. minced shallot 1\/4 C. white wine 2 T. lemon juice 1 tsp. chopped thyme \u00c2\u00a0 Rinse scallops and pat dry. Sprinkle with salt and pepper.\u00c2\u00a0 Add oil and 1 T. butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-3959","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3959"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3959\/revisions"}],"predecessor-version":[{"id":3961,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3959\/revisions\/3961"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}