If you're using bay scallops, keep them whole. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
a very large saute pan, heat 2 tablespoons of the butter (or olive oil)
over high heat until sizzling and add the scallops in 1 layer.
the heat to medium and allow the scallops to brown lightly on 1 side
without moving them, then turn and brown lightly on the other side. This
should take 3 to 4 minutes, total. Take them out of the pan and put
aside and cover to keep warm. i actually put them in the warming drawer
at this point.
the rest of the butter or olive oil in the pan, then add the shallots,
garlic, and parsley and saute for 3 or 4 more minutes, tossing the
seasonings with the scallops. Add the wine, cook for 2 or 3 minutes and
taste for seasoning. Add the scallops to the pan . And warm all
together. Serve hot with a squeeze of lemon juice.
I served with the following sides:
I used Select , Royal Blend Mixed Rice. this is a combination of whole
grain and wild rice. cook the rice according to package directions but i
cook it in chicken broth. I also sauté onion in the pan either before
or after you cook the rice. Add a little butter and toss with slivered
almonds. add salt and peppper and parsley if you have it.
French green beans. Just steam the beans in water,. Drain and add a little butter.
It is a very easy elegant fast dinner.
Recipe provided by Ellen Sullivan, thanks Ellen!