INGREDIENTS

INSTRUCTIONS

Dry the scallops in paper towels, then place on a large sheet of waxed
paper. Sprinkle with drops of lemon juice, then with salt and pepper.
The moment before sauteing, dredge with flour and shake in a sieve to
dislodge excess flour. Film the frying pan with a 1/16-inch layer of
oil. When almost smoking, add the scallops. Toss for 4 to 5 minutes
until scallops are lightly browned. Then toss for a moment with the
shallots or scallions, and garlic; finally toss with the butter and
parsley and serve. Suggested accompaniments: If the scallops are a
first course, accompany with French bread. For a main course,
accompany with broiled tomatoes and green beans.
Notes: Sauteed scallops should be crisp light brown outside and
moistly tender inside. Keys to success are: have your sauteing oil
very hot before the scallops go in, and have no more than one layer
of scallops in the pan. Otherwise the scallops will steam, exude
moisture, and will not brown. You may find, in using frozen scallops,
that they will start out nicely, then suddenly release juices in the
pan; to avoid this, blanch them before cooking by dropping them in a
large pan of rapidly boiling water and bringing them quickly back to
the boil, then drain immediately, dry them, and proceed with the
recipe.
Per serving: 109 Calories (kcal); 6g Total Fat; (48% calories from
fat); 2g Protein; 12g Carbohydrate; 16mg Cholesterol; 60mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”