See below ingredients and instructions of the recipe
2 ts Vegetable oil
3/4 lb Large sea scallops
-cut in half or quarters
1 Carrot, cut in
1/4 c White wine
1/4 c Mint leaves, chopped
Salt and pepper to taste
Mint sprigs to garnish
Heat the vegetable oil in a large non-stick skillet over medium-high
heat. Add the scallops and cook just to brown the outside without
cooking through, about 1 minute. Transfer scallops to a plate and set
Add the carrots to the skillet with the white wine and cook until the
carrots are brilliantly colored and just tender, 2-3 minutes.
Sprinkle the chopped mint over, return the scallops to the skillet
and cook, stirring, until the scallops are just opaque through, 2-4
minutes. Season to taste with salt and pepper. Spoon scallops onto
individual plates, garnish with mint and serve.
Note: substitute shrimp or cubed white fish for the scallops.
Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95