She's an incredibly versatile chef who studied at the French Culinary Institute in New York City.
Monica makes her home about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients.
As she wrote about this recipe, “My daughter loves shrimp scampi and scallops – so I made scallops scampi! Why not? It was delicious!”
Serves 3 to 4
Sprinkle of salt
2 tablespoons butter
4 garlic cloves, grated
2 teaspoons capers, smashed
Juice of half a lemon
Zest of a lemon
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon all purpose flour
1/2 cup parsley, chopped
- Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside. Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside.
- Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil.
- Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick.
- Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked.
- Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.
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