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Prep Time: 3 Minutes Cook Time: 9 Minutes |
Ready In: 12 Minutes Servings: 3 |
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From a Giant Eagle card (Pittsburgh supermarket) circa 1980's. Ingredients:
1 lb fresh scallops |
flour, for dredging |
1/2 cup oil |
1/2 teaspoon thyme |
1/2 cup white wine |
3 garlic cloves, crushed |
1/2 cup butter, drawn |
2 tablespoons parsley, chopped |
Directions:
1. Dredge scallops in flour.
2. Heat oil in large skillet with butter.
3. Add garlic and brown; as soon as it browns, add scallops and saute till lightly colored, about 8 minutes.
4. Add white wine at the last minute (should take 15 total minutes to cook).
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