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Sauteed Scallops
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Sautéed Scallops | |
1 lb | shelled scallops |
salt | |
pepper | |
breadcrumbs | |
2 tablespoons | extra-virgin olive oil |
2 tablespoons | butter |
half lemon juiced | |
1/2 cup | white dry wine |
2 - 3 | Italian parsley, finely chopped |
Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
Place the oil and butter in a skillet. When the butter starts foaming, add the scallops.
Reduce heat to medium high and sauté for about 2 minutes until golden on all sides.
Add a generous squeeze of lemon.
Add the wine and let it evaporate.
Top with the parsley, adjust salt and pepper, and serve at once.
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