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Pirate Recipes >  Seafood >  Sea Scallops >

 

Sea Scallops

• 1/2 C dry bread crumbs

• 1/2 tsp. salt

• 1 LB large sea scallops

• 2 TBS butter

• 1 TBS olive oil

• 1/4 C dry white wine

• 2 TBS lemon juice

• 1 tsp. fresh parsley, minced

• 1 clove garlic, minced

Combine dry bread crumbs and salt in a large re-sealable plastic bag. Add scallops, a few at a time; shake to coat. Repeat with remaining scallops. In a large skillet, melt butter and olive oil over medium-high heat. Cook scallops until browned and opaque, about ninety seconds to two minutes per side. Place cooked scallops on a serving plate; keep warm. In a skillet, combine wine, lemon juice, parsley and garlic; bring to a boil. Simmer until thickened, about five minutes. Pour lemon-wine sauce over scallops; serve.

 

Related Link:

Food Fare Culinary Collection: The Pirates Table

 

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