| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Bay scallops |
|
|
Flour |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1/2 |
c |
Olive oil |
| 1 |
|
Stick unsalted butter |
| 1 |
sm |
Onion; chopped |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1 |
c |
Dry white wine |
| 4 |
lg |
Tomatoes; peeled, seeded and chopped (up to) |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Bunch fresh minced parsley leaves (approximately 1 cup) |
|
|
Fresh lemon juice to taste |
INSTRUCTIONS
Dust scallops with flour and salt and pepper. Saut. scallops in 6
Tablespoons of the olive oil and 2 Tablespoons of the butter for 3 to 4
minutes. Transfer to a bowl. Add remaining oil and butter and cook onion
for 1 minute. Add mushrooms, thyme, basil and cook 2 or 3 minutes. Add wine
and reduce by half. Add tomatoes and juice from scallops and cook until
mixture is thick. Stir in scallops and garlic and heat thoroughly. Add
parsley, lemon juice and salt and pepper to taste. Yield: 8 servings.
ELLEN GOLDEN (MRS. LEX)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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