Sauted scallops with mint and carrots
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| ¾ | pounds | Large sea scallops cut in half or quarters |
| 1 | Carrot, cut in julienne strips | |
| ¼ | cup | White wine |
| ¼ | cup | Mint leaves, chopped |
| Salt and pepper to taste | ||
| Mint sprigs to garnish | ||
Directions
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the scallops and cook just to brown the outside without cooking through, about 1 minute. Transfer scallops to a plate and set aside.
Add the carrots to the skillet with the white wine and cook until the carrots are brilliantly colored and just tender, 2-3 minutes.
Sprinkle the chopped mint over, return the scallops to the skillet and cook, stirring, until the scallops are just opaque through, 2-4 minutes. Season to taste with salt and pepper. Spoon scallops onto individual plates, garnish with mint and serve.
Note: substitute shrimp or cubed white fish for the scallops.
Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95