Ingredients
-
2 - 3
-
2
-
1
-
1
-
1
-
1
-
-
1/2
-
2
-
-
-
-
-
-
Directions
Favorite Scallops, This is my favorite way to prepare scallops. Recipe adapted from Bon Appetit October, 1981., Due to a low fat diet, I had to improvise. used bay scallops in this prep. Only had dried oregano and tarragon and Marsala. I soaked the dried herbs Plus an couple dashes dried red peppers and garlic, in about 3 tablespoons of Marsala in the saute pan then added a small can of mushrooms, the scallops and the juice of 1/2 lemon. I served this over pasta with Parmasean and steamed asparagus on the side. Everythings better with butter, but this was pretty good and guilt free. Don’t forget the lemon., Excellent recipe. My family just loved it. Served it over angel hair pasta. Thanks for posting.
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Steps
|
1
Done
|
Melt Butter in Skillet Over Medium Heat. |
|
2
Done
|
Stir in Garlic, Tarragon and Oregano. |
|
3
Done
|
Add Scallops and Season With Paprika, Salt and Pepper. |
|
4
Done
|
Squeeze Lemon Juice Over Scallops and Saute For 5 Minutes or Until Scallops Turn Opaque. |
|
5
Done
|
Increase Heat to Medium-High and Add Sherry Cooking Until There Is Almost No Liquid in Pan. |
|
6
Done
|
Transfer to Serving Dish. |
|
7
Done
|
Sprinkle With Paprika, Parsley and Lemon Slices. |
