Sauteed scallops

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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