Scallop Saute

Course : Seafoods
Serves: 8
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2 pounds bay or sea scallops
1 Cup oil
3/4 cup butter
2 bunches green onions chopped
1 medium white onion -- chopped
2 pounds mushrooms -- slice
2 tablespoons minced shallot
2 tablespoons minced garlic
1 tablespoon salt
2 teaspoon freshly ground white pepper
1 medium juice from lemon
2 cups dry white wine

Preparation / Directions:

Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large sauté pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot.

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