The sweet, delicate strawberries are cut in a hot pan and served in a light, lemon wine sauce, which is perfect over risotto or pasta.
- Flavor: The ticks cut into a garlic butter sauce with white wine have a mild and confused aroma.
- Preparation note: Use strawberries full of dry and well dry for the best search.
- Recommended tools: A Meat thermometer is a mandatory tool and an non-stick or well seasoned cast iron pan It is perfect for the cooking of strawberries.
- Suggestions of serving: Quite elegant for the night of meeting, quite easy for a weekend.
Tips for ingredients for strawberries with panels
- Scallops: Choose strawberries of great farms, with fresh smell, over golf strawberries, which are smaller and better for Chowder. Frozen strawberries should be completely defrosted and dried before use.
- Sauce: Garlic, butter and white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc) are all you need for this simple sauce recipe.
- Gasket: Freshly chopped herbs and a small clamp of lemon juice on top will bring all the flavors.
Variations
- No strawberries? Instead, try to use shrimp.
- Make a creamy sauce, whispering in half and a half in step 7 before returning to strawberries at the pan.
- This is an excellent recipe for adding supplements such as salted fungi, asparagus pieces or peas on the sauce 7.
Enjoy the aroma
Keep your head-seared strawberries left in a tightly sealed container for up to 3 days. Reheat shells with sauce in a container covered in the microwave in intervals of 30 seconds.
Freeze shells and sauce in zipper bags for up to 3 months and defrosted in the refrigerator before reheating.
What to serve with shells
Did you like these Pan-Seared Strawberries? Make sure you leave a comment and rating below!
Riders with a wedge
These strawberries are cut to golden, browned and crispy and completed with garlic butter.
Prevent the screen from dark
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Defrost strawberries in the fridge if frozen. Dry with a paper towel and season with salt and pepper.
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Heat the oil over high heat in a non -stick pan. Once the oil smokes, add strawberries and cook for another 2-3 minutes or until they are browned and gold.
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Turn the shells and cook for another 1-2 minutes or just until they are firm and browned. Don’t overdo it.
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Remove from the fire and place on a plate to rest.
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Reduce heat to the medium and wipe the pan with a paper towel.
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Add butter and garlic to the pan and cook only until perfumes, about 30 seconds.
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Add white wine and cook until half -discount, about 2 minutes. Add the shells back to the pan and spoon sauce on top.
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Garnish with lemon panels and parsley, serve immediately.
- Make sure the oil is hot and the strawberries are dried before placing them in the pan.
- Do not move, do not move or shake them until they have a golden gold crust.
- Sea trips will need anywhere from 3-6 minutes to cook. If they are on the smaller side, they will need closer than 3 minutes. If they are older, it may need up to 6 minutes.
- To say if the shells are cooked, it should be just opaque. The texture should be slightly firm, but still bid.
Calories: 202 | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monoinsaturated fat: 5g | Trans fat: 0.3g | Cholesterol: 50Mg | Sodium: 804Mg | Potassium: 254Mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 267yl | Vitamin C: 0.2Mg | Calcium: 13Mg | Iron: 1Mg
The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.
course Dinner, entrance, main course, seafood
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