Scallop saute

Yield: 8 servings

Measure Ingredient
2 pounds Bay or sea scallops
1 x Oil
¾ cup Butter
2 eaches Bunches green onions chopped
1 each White onion, chopped
2 pounds Mushrooms, slice
2 tablespoons Minced shallot
2 tablespoons Minced garlic
1 tablespoon Salt
2 teaspoons Freshly ground white pepper
1 x Pepper
1 each Juice from lemon
2 cups Dry white wine

ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil.

Serve Hot.

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