Name: Scallop Saute
Ingredients: 2 lb Bay or sea scallops; Oil; 2 Bunches green onions chopped; 2 lb Mushrooms, slice; 2 tb Minced garlic; 2 ts Freshly ground white pepper; 1 Juice from lemon; Flour; 3/4 c Butter; 1 White onion, chopped; 2 tb Minced shallot; 1 tb Salt; Pepper; 2 c Dry white wine

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dish, Entertain	8	Servings

INGREDIENTS

2	lb	Bay or sea scallops
		Oil
2		Bunches green onions chopped
2	lb	Mushrooms, slice
2	tb	Minced garlic
2	ts	Freshly ground white pepper
1		Juice from lemon
		Flour
3/4	c	Butter
1		White onion, chopped
2	tb	Minced shallot
1	tb	Salt
		Pepper
2	c	Dry white wine

INSTRUCTIONS

Dust  scallops with flour.   Heat oil in large skillet over  medium-high
heat.   Add  scallops in batches and cook until lightly browned,  wiping
pan clean after cooking each batch.
Melt butter in large saute pan, add onions and cook until soft.  Stir in
mushrooms,  shallot, garlic, salt and pepper until mushrooms are tender.
Add  scallops,  lemon juice and wine.   Simmer 4  minutes,  shaking  pan
occasionally.  Do not boil.  Serve Hot.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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