I don’t often cook with wine. I am not a big fan. It tends to overpower if not used correctly. Tonight however I was sipping on a Moscato Spumante. I am sure this would be frowned upon for cooking, but it was what I was having at the time. I however rather enjoyed the sweet flavor with the seafood. A dry cooking wine might be more suitable if desired, but if you are feeling adventurous use any kind you like to drink.
Scallops with Broccoli, Garlic, and Wine
- 1 head broccoli cut into florets
- 2 cloves garlic ~ mince
- 1 jalapeno ~ finely diced
- 1 pound scallops
- salt and pepper
- 1/4 tsp paprika
- 1/2 cup white wine ~ something you like the flavor of
- 1/2 cup cooked rice
- 1/4 tsp thyme
In skillet with 1/2 cup water over medium heat add broccoli, garlic, and jalapeno.
Cook for about 4 minutes and remove from skillet; set aside. Season scallops with salt, pepper, and paprika.
In same skillet add scallops. Cook for about 3 minutes; drain off excess juices if desired and return to pan cooking an additional 2 minutes. Add wine, stir in rice, thyme, and cooked broccoli. Heat through and serve.
Enjoy ~ Kimberly