1 lb Fresh Sea Scallops 1 tb Margarine 1/2 lb Fresh Snow Peas 2 Stalks Celery, Diagonally Sliced 2 tb Chablis OR Dry White Wine 1 tb + 1 1/2 t. Lemon Juice 3/4 ts Dried Dillweed 1/4 ts Freshly Ground Pepper 1 ts Chopped Fresh Parlsey Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.
How To make Scallops Saute's Videos
How to Pan Sear Scallops with Christie Morrison | ATK Cooking School
Searing just might be the best way to cook scallops. Here's how to do it.
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Cooking Perfect Scallops | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
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Cooking Tips : How to Saute Bay Scallops
Kitchen Tips: How to Saute Bay Scallops. Basic cooking techniques and tips for Sauteing Bay Scallops
Perfectly Pan-Seared Bacon Wrapped Scallops
You can skip the fancy restaurant and have your own gourmet dinner at home with these Bacon Wrapped Scallops! Sea scallops are pan-seared until a gorgeous golden crust forms, topped with an addicting garlic butter sauce and they're secretly super simple to cook. They make the best low-carb and keto main dish recipe to serve for Valentine's Day dinner or a romantic date night in!
Bay Scallops (dry packed if possible), 1lb Clarified Butter, 2T (or 1T butter + 1T vegetable oil) White Wine, 2 oz Lemon Juice, 1T Butter, 1T Fresh Parsley chopped, 2T Kosher Salt and Pepper
Pat scallops dry with paper towels. Salt and pepper. Heat 2T of clarified butter or 1T butter with 1T vegetable oil in large non-stick pan. Brown scallops on med-high heat for about 1 minute per side. Remove scallops from pan. Add white wine and lemon juice. Boil off alcohol for about 1 minute. Add 1 T butter and turn off heat. Add scallops back to pan then add chopped parsley. Serve with rice, couscous, or pasta.
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