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Seared Scallops in Garlic Butter


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  • 1 ob. Fresh or Frozen Sea Scallops
  • 2 tbsp Butter or Margarine
  • 3 Cloves Garlic, Minced
  • 2 tbsp Dry White Wine
  • 1 tbsp Snipped Fresh Chives or Parsley
  • 1/8 tsp Salt



Step 1

Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.

Heat a 12-inch skillet over medium-high heat. Add 1 tbsp of the butter and the garlic; cook and stir until butter is melted. 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 tbsp butter and wine to the skillet. Cook and stir to loosen any browned bits. Pour over scallops; sprinkle with chives and salt.

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