Scallops Saute

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound fresh sea scallops
1 tablespoon margarine
1/2 pound fresh snow peas
2 stalks celery -- diagonally sliced
2 tablespoons Chablis or dry white wine
2 tablespoon lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
1 teaspoon chopped fresh parsley

Preparation / Directions:

Rinse scallops in cold water; drain and set aside. Coat a large skillet with cooking spray. Add margarine and place over medium-high heat until margarine melts. Add snow peas and celery; sauté 1 minute or until crisp tender. Remove vegetables from skillet. Using a slotted spoon; set aside. Add scallops, wine, lemon juice, dillweed and pepper to skillet. Bring mixture to a boil. Cover; reduce heat and simmer 5 to 6 minutes or until scallops are done. Add reserved vegetables and cook just until thoroughly heated. Sprinkle with chopped fresh parsley and serve with slotted spoon. Serve with angel hair pasta with pimiento, spinach-radicchio salad, and bread sticks.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes