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Scallops in Garlic Wine Sauce
10-12 Sea Scallops (can also use less)
2 garlic cloves
1/2 cup flour
1/2 cup parsley, minced
2 Tablespoons EVOO
2 Tablespoons butter
3-4 green e, sliced into thin coins, including the tops
1/2 cup dry white wine
Salt and pepper
Dry the scallops with paper towels. Lightly salt and pepper the scallops. Melt 1 tablespoon butter and 1 tablespoon EVOO in a heavy bottom skillet large enough to hold all the scallops without crowding. Flour the top and the bottom of each scallop, shaking off excess. Place each scallop in the hot skillet, not touching. Saute on medium heat until browned. Flip to brown the other side. When scallops are done, use tongs to carefully remove each scallop and put on a plate.
Melt the remaining butter and EVOO in the pan, scraping up the browned bits on the bottom. Add green onions, parsley, and garlic and saute for 1-2 minutes. Add the wine and mix it in. One at a time, place the scallops back into the onion/wine sauce and heat for 1 minute. Remove the scallops and place in serving dish, spoon sauce over the tops and serve.
Great with garlic bread. Slice French bread into thick slices. Spread soft butter on tops. Sprinkle with garlic salt and toast in toaster oven.
Recipe courtesy of our awesome customer Kevin Sparger
