Sauteed scallops
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | Clove garlic | |
| 2 | tablespoons | Chives |
| 1 | pounds | Scallops |
| White wine | ||
Directions
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, .