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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1/2 c. flour
- 1/4 tsp. pepper
- 4 Tbsp. unsalted butter
- 1 small bunch scallions, sliced
- 3 Tbsp. chopped parsley
- 1/2 tsp. salt
- 1 1/2 lb. scallops, cut in half
- 1/4 c. vegetable oil
- 1/2 c. dry wine
Method
- On a plate combine flour, salt and pepper. Dredge your scallops in flour mix. In a large heavy skillet, heat butter and oil and saute scallops very quickly to golden brown. Move scallops with slotted spoon and put in warm serving dish. Saute scallions in same pan, but don't brown. Saute them lightly, then remove and sprinkle over scallops and keep warm. (IT IS IMPORTANT TO KEEP THEM WARM.) Pour off excess oil from pan. Add white wine. Cook down halfway. Put sauce over scallops and scallions. Serve meal with lemon wedges.
