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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: If scallops are large, cut into 1-inch pieces; pat dry with paper towels.
Mix flour, salt, and pepper; coat scallops with flour mixture.Heat oil
in 10-inch skillet. Cook scallops until light brown, turning carefully,
4 to 5 minutes.
Cook and stir garlic in butter over low heat in 1-quart saucepan
about 2 minutes; pour over scallops.
Ingredients:
12 Ounce(s) Fresh Scallops
1/4 Cup(s) All-Purpose Flour
1/4 Teaspoon(s) Salt
1 Dash(s) Pepper
1/4 Cup(s) Vegetable Oil
1 Centiliter(s) Garlic, Finely Chopped
2 Tablespoon(s) Butter |
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