Garlic Scallop Saute
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
|
|
| ¾ | cup |
milk
or enough to cover |
|
| ⅓ | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 4 | Cloves |
garlic
fresh, minced |
*
|
| 10 | each |
mushrooms
fresh, sliced |
|
| 2 | each |
shallots
chopped |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
sherry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
|
|
| 177 | ml |
milk
or enough to cover |
|
| 79 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 4 | Cloves |
garlic
fresh, minced |
*
|
| 1E+1 | each |
mushrooms
fresh, sliced |
|
| 2 | each |
shallots
chopped |
*
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
sherry
|
*
|
Directions
Wash scallops well to remove sand.
Place in small bowl and cover with milk.
Let stand for 10 minutes. Drain well and coat with flour.
Shake off excess flour and set aside.
Melt butter in large skillet, add oil and half the garlic and cook a few seconds.
Add mushrooms, shallots and remaining garlic.
Stir constantly until done. Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done.
Remove scallops to serving platter and keep warm.
Add a dash of sherry and deglaze the pan.
Pour over scallops and serve.
