Sea Scallops Sauteed With Scallions |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Food for Thought, Favorite Recipes of Morristown-Beard School. Ingredients:
1/2 cup flour |
1/2 teaspoon salt |
fresh ground pepper, to taste |
1 1/2 lbs sea scallops, cut in half |
2 tablespoons butter |
1/4 cup vegetable oil |
3 scallions, 1 small bunch, sliced |
1/2 cup dry white wine |
3 tablespoons fresh parsley or 3 tablespoons chervil, chopped |
1 lemon, cut into wedges |
Directions:
1. On a plate, combine flour, salt, and pepper.
2. Dredge scallops in the flour mixture.
3. In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
4. Remove scallops with slotted spoon and place on a warmed serving dish.
5. Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
6. Remove with a slotted spoon and sprinkle over the scallops; keep warm.
7. Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
8. Pour the sauce over the scallops and sprinkle with the herbs.
9. Serve immediately with fresh lemon wedges.
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