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

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