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SCALLOPS SAUTEED IN GARLIC BUTTER SAUCE 2 lb. whole bay scallops 1/2 tsp. salt white pepper flour 2 Tbsp. butter 3 Tbsp. vegetable oil Garlic Butter: 1/4 lb. sweet butter 1 tsp. finely chopped garlic 2 tsp. finely chopped fresh parsley 1 lemon, quartered Wash scallops in cold water; dry with paper towel. Season with salt and pepper; dust with flour. Melt 2 table- spoons butter and oil over moderate heat. When foam subsides, saute scallops in 2 batches to avoid crowding, shaking skillet until scallops are lightly browned. Remove from pan. Clarify 1/4 pound sweet butter by melting slowly, skimming off foam. Spoon the clear butter on top into 6 to 8-inch skillet. Heat butter until it sizzles. But do not brown. Remove from heat and stir in garlic. Pour over scallops. Serve at once. Garnish with parsley and lemon. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |