Ingredients
- 1 to 1 1/2 pounds scallops,trimmed and washed
- Salt and freshly ground pepper
- 1 egg, beaten with 1 tablespoon water
- 1/2 cup fine bread crumbs
- 5 tablespoons butter
- 5 cloves garlic, very finely minced
- 3 tablespoons finely chopped flat leaf parsley
- 1/2 cup dry white wine
Directions
Pat scallops dry with paper towels. Sprinkle lightly with salt and pepper. Dip scallops in egg mixture, then roll in crumbs; place on wax paper lined cookie sheet. (May refrigerate a couple of hours at this point.) Melt 2 tablespoons of the butter in a wide, non-stick skillet over medium-high heat. Add scallops; don't crowd pan. Saute until browned on one side. Add two more tablespoons of butter to skillet, turn scallops carefully with a wide spatula and cook until browned on other side. Remove to a warm serving dish; keep warm.
Reduce heat to medium and melt remaining butter in skillet; add garlic and parsley. Cook, stirring often, until garlic is tender and parsley is wilted. Raise heat to medium-high; add wine. Cook until wine is almost evaporated, leaving just a couple of tablespoons. Spoon garlic mixture over scallops.
Serve immediately.
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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Garlic Scallops