Scallops sauteed in garlic and tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| Flour | ||
| 4 | tablespoons | Butter |
| 2 | Cloves garlic; minced | |
| 1 | cup | Diced fresh tomatoes |
| ¼ | cup | Minced parsley |
| 1 | tablespoon | Lemon juice |
| Salt and pepper | ||
Directions
1) Cut scallops in half. Dry on paper towels, then dust lightly with flour.
2) Heat butter in a skillet, add garlic and mix. Add scallops and saut‚ until they are lightly brown. Stir in tomatos, parsley and lemon juice.
Season with salt and pepper.
Suggested Wine: Chenin Blanc, Sauvignon Blanc NOTES : Don't overcook the scallops! Remove from pan as soon as they are cooked.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 17, 1998
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