sauteed scallops
- Categories
- Seafood
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 | Clove garlic |
| 2 tablespoons | Chives |
| 1 pounds | Scallops |
| White wine |
Melt butter in skillet and add garlic and chives. Add scallops and toss lightly until opaque. Remove to serving platter. Rinse pan with a little white wine and pour over scallops. Serve on thinly sliced toast. Serves 2 or
3.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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