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CATEGORY CUISINE TAG YIELD
Seafood Excellent, Fish, To post, To try 4 Servings

INGREDIENTS

2 T Cooking oil
2 lb Large sea scallops
1/2 t Salt
1/8 t Freshly ground black pepper
3 T Butter
2 Scallions, including green
Tops, chopped
1/2 c Dry vermouth
1 t Grated orange zest

INSTRUCTIONS

In a large non-stick fry pan, heat 1 tb of the oil over moderate high
heat until very hot. Season the scallops with salt and pepper.  Add
half the scallops to the pan and cook until browned, about 1  minute.
Turn and cook until browned on the second side and just done,  about 2
minutes longer. Remove from the pan. Add the remaining  tablespoon of
oil to the pan and repeat with the remaining scallops.  Wipe out the
pan.  In the same pan, melt the butter over moderate heat. Add the
scallions and cook, stirring, for 1 minute. Add the vermouth and
orange zest. Cook until the sauce thickens slightly, about 2 minutes.
Add scallops and warm until just heated through, 1 minute.  Posted to
MM-Recipes Digest V4 #9 by jarin@odyssee.net (JL) on Mar  12, 1999

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 22.9mg
Sodium: 293.1mg
Potassium: 26.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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