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Scallops in Lemon Sauce
Ingredients:
1 1/2 lbs. sea scallops, cut in bite-size pieces, or bay scallops, washed and dried
3 Tbs. margarine, divided
1/4 c. lemon juice
1 clove garlic, crushed
1/4 tsp. dillweed
1/8 tsp. fresh ground pepper
3 Tbs. chopped fresh parsley
1 1/2 lbs. sea scallops, cut in bite-size pieces, or bay scallops, washed and dried
3 Tbs. margarine, divided
1/4 c. lemon juice
1 clove garlic, crushed
1/4 tsp. dillweed
1/8 tsp. fresh ground pepper
3 Tbs. chopped fresh parsley
Directions:
In large heavy skillet over medium high heat saute half the scallops in 2 Tbs. margarine 4 minutes or until opaque. With slotted spoon transfer to warm serving dish. Saute remaining scallops in remaining 1 Tbs. margarine until opaque; transfer to serving dish; keep warm. Reduce heat; add lemon juice, garlic, dillweed and pepper to skillet. Cook briefly. stirring to scrape up brown bits from bottom of skillet; pour over scallops; garnish with parsley. Serve immediately.
Makes 5 Servings
In large heavy skillet over medium high heat saute half the scallops in 2 Tbs. margarine 4 minutes or until opaque. With slotted spoon transfer to warm serving dish. Saute remaining scallops in remaining 1 Tbs. margarine until opaque; transfer to serving dish; keep warm. Reduce heat; add lemon juice, garlic, dillweed and pepper to skillet. Cook briefly. stirring to scrape up brown bits from bottom of skillet; pour over scallops; garnish with parsley. Serve immediately.
Makes 5 Servings
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