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Sauteed Scallops with parsley & garlic Recipe

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This recipe for Sauteed Scallops with parsley & garlic, by , is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Beam
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 large sea scallops
1/4 tea. salt
1/4 tea. fresh ground pepper
1 1/2 T. olive oil
2 T. butter
1/4 c. chopped fresh flat-leafed parsley
2 garlic cloves, minced

Directions:
Directions:
1. Sprinkle scallops with s & p . Heat oil in a large nonstick skillet over med. high heat.Add 8 scallops, saute 2 1/2 min. on each side until browned. Set aside and keep warm. Repeat with the remaining 8 scallops. Wipe pan clean with a paper towel.
2. Add butter to pan, reduce heat, and cook until butter melts. Stir in parsley and garlic and cook 15 seconds. Return scallops to pan, toss to coat.

Number Of Servings:
Number Of Servings:
4 servings -- 4 big scallops
Preparation Time:
Preparation Time:
fast
Personal Notes:
Personal Notes:
Add scallops to pan a few at a time and wait for them to sizzle before adding more -- if you add them too fast they will not brown. This is another fast and easy recipe. For family, can cut big scallops in half, but still take the time to brown them.

 

 

 

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