| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Spanish |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
| 1/3 |
c |
Dry White Wine |
| 2 |
tb |
Butter |
| 1 |
cn |
Cream of mushroom soup |
| 1/4 |
c |
Scallions — sliced (or |
|
|
Onion) |
|
|
Salt and pepper to taste |
| 2 |
tb |
Parsley — chopped |
INSTRUCTIONS
Melt butter and saute scallions. Add scallops and stir over low heat for
two minutes. Stir in wine, soup and parsley. Heat through. Serve over
brown rice or English muffins. "The Beach Cookbook" Panama City, Florida.
Formatted by Mary Bowles.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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