| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Scallops |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Olive oil |
| 1 |
|
Garlic clove, minced |
| 2 |
md |
Tomatoes, wedged & peeled |
| 2 |
tb |
Dry vermouth |
| 2 |
ts |
Basil, fresh, chopped |
INSTRUCTIONS
Rinse scallops in cold water; pat dry with paper towels.
On sheet of waxed paper or on paper plate, combine, flour, salt and pepper;
dredge scallops in flour mixture, coating all sides and using up all of
mixture.
In 12-inch nonstick skillet, combine oils and heat over medium-high heat;
add scallops and garlic and saute until lightly browned. Reduce heat, add
remaining ingredients and cook until thoroughly heated.
SOURCE: Mrytlewood Executive Chef-- W. Stoneman c1996.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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