2 lb bay or sea scallops
1 oil
3/4 cup butter
2 each bunches green onions chopped
1 each white onion, chopped
2 lb mushrooms, slice
2 tbsp minced shallot
2 tbsp minced garlic
1 tbsp salt
2 tsp freshly ground white pepper
1 pepper
1 each juice from lemon
2 cup dry white wine
A Recipe for
Scallop Saute
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Never eat more than you can lift. |
| Miss Piggy |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This Recipe for Scallop Saute is one of thousands in the Recipes-to-go Meal Cookbook.
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Scallop Saute from the recipe cookbook of Recipes-to-go (Meal)
An empty belly is the best cook. |
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Food Tip |
Food Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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 saute 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.
Serves: 8
Scallop Saute Recipe brought to you by Recipes To-Go