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Sautéed Scallops with Wine Glaze

  Rinse scallops and pat dry, then coat lightly with flour. Melt the butter and sauté, turning often with a spoon. If they cook too long, the tender scallops will get tough-- 10 minutes is plenty. Spoon over a bed of cooked rice on a platter, then deglaze the pan with the wine and pour the liquid over all. Top with a dash of paprika and garnish with lemon wedges. 1½ lbs. bay scallops or sea scallops, cut in quarters
2 T. butter
1/4 c. flour
1/8 t. white pepper
1/2 c. white wine
lemon wedges

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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