| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Or so of flour for dusting |
| 1 1/4 |
lb |
Scallops. trimmed of their "foot" |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Olive oil |
|
|
Small red cabbage,; cut into long strips |
|
|
Garlic clove,; minced |
| 2 |
tb |
Dry white wine or white balsamic vinegar |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Heat some butter in a non-stick skillet. Lightly dust the scallops with
flour on one side only; shake off excess. When hot, add the scallops,
floured side down, and saute, over moderate high heat, without moving for 2
to 3 minutes or until one side develops a crust. Put a lid on the scallops
to help finish steaming the top or, if the heat is high enough, the
scallops will cook from the bottom through to the top. Lightly season with
salt and pepper.
Heat the olive oil in a skillet. When hot add the cabbage and garlic and
saute for a few minutes just long enough to wilt it down. (You may need to
add a touch of water to help it wilt down.) Remove from heat and add white
wine to taste. Season with salt and pepper. To serve, pile some cabbage in
the center of a plate and top the plate with scallops, putting the browned
side up. Garnish with parsley if you wish. Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6731
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:12:19 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”