Ingredients
- 1 pounds fresh or frozen sea scallops
- 2 tablespoons butter or margarine
- 3 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh chives or parsley
- 1/8 teaspoon salt
Preparation
Step 1
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
2. In a 12-inch skillet cook garlic in 1 tablespoon of the butter over medium-high heat for 30 seconds. Add the scallops. Cook, stirring frequently, for 2 to 3 minutes or until scallops turn opaque. Remove from skillet and transfer to a serving platter. Add remaining 1 tablespoon butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.
3. Makes 4 servings
4. Seared Shrimp in Garlic Butter: Prepare as above, except substitute 1-1/2 pounds fresh or frozen medium shrimp in shells for the scallops. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cook shrimp in the butter and garlic for 1 to 3 minutes or until shrimp turn opaque. Continue as above.
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