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from Dorothy McNett's Recipe Book at www.dorothymcnett.com. If serving as an appetizer, serve one per person. As a main dish, 2-3 depending on the size of the scallop.
fresh sea scallops (fresh smelling, no ammonia aromas!!!)
Sprinkle each scallop with the herb mixture, salt and pepper. In a heavy bottomed saute pan heat just enough oil to generously coat the bottom of the pan. Heat the oil carefully so that it is not smoking but hot enough to "look alive". Add the scallops in a single layer and cook 1-2 minutes. Turn over, cook another 1-2 minutes or until gently browned. Do not overcook! Remove scallops to platter, and add the splash of wine to the hot pan. With a silicone spatula, stir to make a drizzling sauce. Pour over scallops and serve immediately.
Recipe created 2007-11-01.