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Categories:
bay scallops butter mushrooms onion clove garlic lemon juice lime juice oregano white wine celery salt pepper vermicelli fresh parsley
Viewed: 122 - Published at: a year agoIngredients
- 1 lb. bay scallops
- 1/4 c. butter or margarine
- 1/2 c. sliced mushrooms
- 1/4 c. chopped onion
- 1 clove garlic, minced
- 2 Tbsp. lemon juice
- 2 Tbsp. lime juice
- 1/2 tsp. dried oregano
- 1/2 c. dry white wine
- 1/2 tsp. celery salt
- 1/4 tsp. pepper
- hot cooked vermicelli
- chopped fresh parsley (garnish)
Method
- Saute scallops in butter in large skillet 3 minutes or until tender.
- Remove scallops from skillet, reserving drippings.
- Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings.
- Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes.
- Stir in scallops and vegetables. Cook until thoroughly heated.
- Serve over hot vermicelli and garnish, if desired.
- Yields 3 to 4 servings.
