| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Primary1, Troy, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen Scallops**save liquid |
| 1 |
tb |
Garlic powder |
| 3 |
tb |
Olive oil |
| 5 |
bn |
Garlic cloves |
| 2 |
tb |
Green onions |
| 1 1/2 |
tb |
Fresh Basil |
| 2 |
tb |
Butter |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Chardonnay Wine |
|
|
Corn starch as required |
|
|
Pasta-linquine or similar |
|
|
Fresh grated parmesan |
INSTRUCTIONS
Defrost scallops, reserve liquid. Fry scallops in olive oil, butter,
green onions and garlic and touch of basil. Sprinkle garlic powder on top
of scallops. When scallops are 1/2 cooked, add milk, basil (balance) and
reserved liquid. Simmer briefly (5-8 minutes). Add wine, simmer 5
minutes. Thicken with corn starch solution and serve. Serve with pasta
(linguine or similar pasta). Have some grated parmesan on side.
The dish just isn't the same if you toss out the liquid from the defrosted
scallops. Don't overcook the dish!!!!
Posted to MM-Recipes Digest V3 #238
Date: Sat, 31 Aug 1996 18:03:36 -0700
From: troy & susan deierling <tsdei@northcoast.com>
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”