Easy Way Scallops

It was a Monday and even though my week from hell had ended, it was still fresh in my mind. Time was not on my side and neither was my stomach. It was approching 5 pm and I was getting hungry but I just did not feel like cooking. So I needed something fast and easy. I rummaged around and decided to use the last of the scallops. As I put the Scallops in the strainer to defrost I knew I did not want to take the time to search for a recipe just to discover I was missing an ingredient or 2. I was going to have to wing it.

For the ingredients, I lined up garlic, dry white wine, butter and green onions. Then I added flour, salt and pepper and EVOO. I had a little bit of fresh parsley so added this to the line up. As I looked at my ingredients I knew the scallops would taste good, but I still did not feel like cooking, not at all.





Easy Way Scallops
Recipe developed by Big-Black-Dog

10-12 sea scallops
2 garlic cloves, minced
1/2 c. flour
1/2 c. parsley, minced
2 TBL EVOO
2 TBL butter
3-4 green onion, sliced into thin coins, including the tops
1/2 c. dry white wine
Salt and pepper

Lightly salt and pepper the scallops. Melt 1 TBL butter and 1 TBL EVOO in a heavy bottomed skillet large enough to hold all the scallops without crowding. Flour the top and bottom of each scallop, shaking off excess. Place each scallop in the hot skillet careful to place them so they are not touching. Saute on medium heat until browned about 2 minutes or so. Then flip the scallop over to brown the other side. When the scallops are done, using tongs carefully remove each scallop and put it on a plate.

Melt the remaining butter and EVOO in the pan, careful to scrape up the browned bits on the bottom. Add the green onions, parsley and garlic and saute for a 1-2 minutes. Add the wine and mix it in. One at a time, place the scallops back into the onion/wine sauce and heat for 1 minute. Remove the scallops and place in a serving dish, spoon some sauce over the tops and serve.

This recipe took me, including the prep, less then 10 minutes to make. And it was very good..very VERY good!



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