"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Sauteed Scallops Recipe

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This recipe for Sauteed Scallops, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Tuesday, February 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, fried crisp and dried on paper towels
1-1/2 pounds scallops
3 tbsp. butter
1 tbsp. vegetable oil
flour for dredging
2 tbsp. snipped parsley
1/4 c. minced shallots or green onions
1 clove minced garlic
1 tsp. crushed tarragon
1/2 c. dry white wine

Directions:
Directions:
Crumble bacon and discard bacon fat in skillet. Slice scallops in half crosswise if too large. Dredge scallops lightly in flour and shake off excess. Heat butter and oil in skillet. Add scallops and saute, shaking pan gently, for 2 minutes. Add parsley, shallots, garlic and tarragon and cook, stirring once or twice for 2 minutes more. Add wine and bring to a boil over high heat. Immediately remove from heat when mixture boils. Stir in reserved bacon. Transfer to heated serving platter or 4 individual heated ramekins. Serve with a side of wild rice (Green Giant frozen, for instance).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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