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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.
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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
paprika
lemon wedges
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The recipe above appears in:
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.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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