| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
|
Clove garlic |
| 2 |
tb |
Chives |
| 1 |
lb |
Scallops |
|
|
White wine |
INSTRUCTIONS
Melt butter in skillet and add garlic and chives. Add scallops and toss
lightly until opaque. Remove to serving platter. Rinse pan with a little
white wine and pour over scallops. Serve on thinly sliced toast. Serves 2
or
3.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When God ordains, He sustains.”