- Green sauce:
- 1 1/2 lb. scallops
- 2 T. dried basil, crumbled
- 3 cloves, garlic, minced
- 1/4 c. olive oil
- 1/2 t. salt
- 1 T. melted butter
- 2 T. butter
- 2 T. dry sherry wine
- 2 T freshly grated Parmesan cheese
- Wine sauce: (follow same shrimp sauting directions as below)
- 1/4 lb. sliced and mushrooms
- 1/2 c. diced onion
- 1/4 c. sherry
Preparation time 5mins
Cooking time 11mins
Green sauce instructions:
Rinse and drain scallops; pat dry with paper towels. Combine next 5 ingredients in blender; buzz until smooth. Set aside.
Saute large sea scallops in butter for 6 minutes; small bay scallops 2-4 minutes; turning occasionally.
Reduce heat; add green sauce and sherry, heat through.
Spoon onto serving platter; sprinkle with cheese.
Wine sauce instructions:
Cook mushrooms and onion in sherry until all but 2 T. liquid evaporates.
Add scallops and 1/2 t. salt; simmer until scallops are opaque and tender.
You may also just saute the scallops in 6 T butter til opaque and tender--sprinke with 1/2 t. salt and 1/8 t. papper.
Serve with lemon wedges.