Scallops Saute

Recipe Ingredients

1 lb	454g / 16oz	Fresh sea scallops
1 tablespoon	15ml	Margarine
1/2 lb	227g / 8oz	Fresh snow peas
2		Celery - diagonally
		Sliced
2 tablespoons	30ml	Chablis or dry white wine
1 tablespoon	15ml	+ 1 1/2 t. Lemon juice
3/4 teaspoon	3.8ml	Dried dillweed
1/4 teaspoon	1.3ml	Freshly ground pepper
1 teaspoon	5ml	Chopped fresh parsley

Recipe Instructions

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; saute 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.

Source:
Michael Loo

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