Yes, that is cheddar cheese biscuits a la Red Lobster. If you’ve never had their cheddar cheese biscuits you’ve been living under a rock. You seriously need to try them. As for these citrus scallops all I can say is that they are fantastic. Scallops are my favorite sea food to cook because it’s hard to mess up. You can pan sear them, bake them, broil them–and they still come out good.
The trick to phenomenal scallops is what you pair them with. While pairing scallops and bacon is a popular choice, I tend to think that the bacon is too fatty to make the best couple. Pairing scallops with citrus flavors like in this recipe, keeps the dish light but still adds flavors that pop.
For the scallops you will need:
2 1/2 tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 – 2 tablespoon chopped shallot
1 tablespoon chopped green bell pepper
1 1/2 tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter
Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
Add the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
While the dish is reducing, mix together in a medium bowl 2 cups of Bisquick , 1/2 cup of shredded sharp cheddar cheese and 2/3 cup milk to form a soft dough. Spoon on to a greased cookie sheet and press tops slightly with a bottom of a glass. Bake for 8 to 10 minutes at 450 degrees. While baking, melt butter in a pan and stir in garlic powder. Take biscuits from oven when done and brush butter on top. (By the time the biscuits are done, the liquid with the scallops should be finished reducing. If the timing is a little off no worries–just don’t let the scallops burn!)
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Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.
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