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Scallops Amandine
Ingredients:
3/4 lb. fresh or frozen scallops
1/3 c. flour
1/4 c. butter
3 Tbs. slivered almonds
1 Tbs. lemon juice
1 Tbs. snipped parsley
3/4 lb. fresh or frozen scallops
1/3 c. flour
1/4 c. butter
3 Tbs. slivered almonds
1 Tbs. lemon juice
1 Tbs. snipped parsley
Directions:
Thaw frozen scallops; cut large scallops in thick slices. Coat with a mixture of flour and 1/4 tsp. salt. In electric skillet (350 degrees) cook in half the butter till golden. Remove to warm platter. Melt remaining butter; add almonds and toast till golden. Stir in lemon juice and parsley; pour over scallops.
Makes 4 Servings
Thaw frozen scallops; cut large scallops in thick slices. Coat with a mixture of flour and 1/4 tsp. salt. In electric skillet (350 degrees) cook in half the butter till golden. Remove to warm platter. Melt remaining butter; add almonds and toast till golden. Stir in lemon juice and parsley; pour over scallops.
Makes 4 Servings
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