Sauteed Scallops With Garlic and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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From Simply Seafood by Vicki Emmons. Haven't made it yet but it sounds good, quick and easy. Ingredients:
1 1/2 lbs scallops |
flour, for dredging |
3 tablespoons butter |
3 tablespoons oil |
3 garlic cloves, minced |
salt |
fresh ground pepper |
1 large tomato, cut into small chunks |
1/2 cup fresh parsley, minced |
lemon wedge |
Directions:
1. Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
2. Roll scallops in flour.
3. Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
4. Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
5. Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
6. Serve with lemon wedges.
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