Spanish shanty scallops dnsr31a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| 2 | tablespoons | Butter |
| ¼ | cup | Scallions, sliced (or onion) |
| 2 | tablespoons | Parsley, chopped |
| ⅓ | cup | Dry White Wine |
| 1 | can | Cream of mushroom soup |
| 1 | x | Salt and pepper to taste |
Directions
Melt butter and saute scallions. Add scallops and stir over low heat for two minutes. Stir in wine, soup and parsley. Heat through. Serve over brown rice or English muffins. "The Beach Cookbook" Panama City, Florida. Formatted by Mary Bowles.
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