- 3/4 lb (3 sticks) butter
- 1/2 cup finely chopped onions
- 3 cloves crushed garlic
- 1/4 cup finely chopped bell pepper
- 2 lbs medium-sized (30-to 40-count) scallops
- 2 tbls Worcestershire sauce
- 3 tbls chopped parsley
- 1/3 cup sherry
In a skillet, combine the butter, onions, garlic and bell pepper, and saute until lightly brown. Turn heat to medium high. Add the scallops, Worcestershire sauce, parsley and sherry, and saute until scallops are light brown in color, about 3 to 5 minutes. Do not overcook.
For a beautiful presentation, serve this dish in a scallop shell or deep-rimmed dish and garnish with sliced lemon and fresh parsley sprigs. Serve with hot sourdough bread for dunking in the sauce.