| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
|
|
Flour |
| 4 |
tb |
Butter |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Diced fresh tomatoes |
| 1/4 |
c |
Minced parsley |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
1) Cut scallops in half. Dry on paper towels, then dust lightly with flour.
2) Heat butter in a skillet, add garlic and mix. Add scallops and saut.
until they are lightly brown. Stir in tomatos, parsley and lemon juice.
Season with salt and pepper.
Suggested Wine: Chenin Blanc, Sauvignon Blanc
NOTES : Don't overcook the scallops! Remove from pan as soon as they are
cooked.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
17, 1998
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