Scallops

By nlhartman

From Byerlys

Ingredients

• 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

Details

Preparation time 5mins
Cooking time 11mins

Preparation

Step 1

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.