| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Fresh sea scallops cut in half if large |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Flour for dredging |
|
|
Salt and fresh ground pepper |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Finely chopped garlic |
| 2 |
c |
Diced fresh ripe tomatoes; peeled and seeded |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Coarsely chopped basil leaves or parsley |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com>
Place the scallops in a bowl and add the milk. Stir to coat and let stand
briefly. Place the flour in a flat dish. Add salt and pepper; blend well.
Drain the scallops and dredge them in the flour mixture. Place the flour-
coated scallops in a large sieve. Shake to remove any excess flour. Scatter
the scallops onto a sheet of foil or wax paper so that they don't touch, or
they may stick together the olive oil in a saucepan. Add the garlic,
tomatoes, salt and pepper. Add the vinegar and bring to a sizzle. Simmer
about 2 minutes. Heat the vegetable oil over high heat in a non-stick
skillet large enough to hold the scallops in one layer. Add the scallops
and cook, stirring, until lightly browned, about 4 minutes. Spoon equal
portions of the scallops onto warm plates and pour some of the tomato sauce
over each portion. Sprinkle each with an equal amount of chopped basil or
parsley and serve with noodles.
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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