Ok, I tried again to do seafood with a white-wine/herb reduction.
Thanks to everyone's helpful tips, I had a restaurant quality sauce! I
We went camping earlier in the week on the Eastern Shore of Virginia.
There are tons of small towns that have roadside produce markets, which
also sell fresh-off-the-boat seafood. We bought a pound of fresh sea
scallops and a pound of fresh (never been frozen) jumbo shrimp. I
wanted to do something sinple to let the flavors shine through, so
here's what I came up with.
I sauteed the seafood in butter and 3 cloves of garlic. Nice and
simple.
I roasted another 5 cloves of garlic with olive oil (EVOO!) and
incorporated them into some sauteed spinach, just lightly wilted but
nice and garlicky.
I cooked some orzo pasta in vegetable broth.
I made a sauce of sauteed minced onion (out of shallots at the store
boo hiss), the juice of a lemon, half a cup of chardonnay, and some
tarragon. Simmered it down until reduced, then stirred in about 1 1/2 T
of butter and let it thicken. Thanks to all the good advice, I had a
lovely, thick velvelty sauce, rather than a greasy flavored butter.
I served the pasta topped with the spinach topped with the seafood,
with the sauce ladeled over it all. On the side we had a nic simple
bowl of fresh (farmstand) peaches and strawberries. For dessert, I made
my BF's favorite, magic Cookie Bars. He ate alf of a 9x13 pan of those!
The leftover seafood got chopped and mixed with lemon juice, mayo,
paprika, and celery for a seafood salad lunch for this afternoon. On
the side I', making a salda with the rest of the raw spinach, some bleu
cheese, almonds, and strawberries.