| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, To try, To post, Excellent | 4 | Servings | |
INGREDIENTS
| 2 | tb | Cooking oil |
| 2 | lb | Large sea scallops |
| 1/2 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 3 | tb | Butter |
| 2 | Scallions, including green | |
| Tops, chopped | ||
| 1/2 | c | Dry vermouth |
| 1 | ts | Grated orange zest |
INSTRUCTIONS
In a large non-stick fry pan, heat 1 tb of the oil over moderate high heat until very hot. Season the scallops with salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon of oil to the pan and repeat with the remaining scallops. Wipe out the pan. In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add scallops and warm until just heated through, 1 minute. Posted to MM-Recipes Digest V4 #9 by jarin@odyssee.net (JL) on Mar 12, 1999
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