1 lb. fresh scallops
1/2 c. oil
1/2 tsp. thyme
1/2 c. dry white wine
3 cloves garlic
1/2 c. butter
2 tbsp. fresh parsley, chopped
Dredge scallops in flour.
Heat oil in large skillet with butter; add crushed garlic and brown.
As soon as garlic browns, add scallops and saute until lightly colored.
Add white wine at last minute and simmer.
Serve immediately.
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