Sauteed Scallops with Mint
Source of Recipe
castelfam
List of Ingredients
Seafood Alternatives: Shrimp, any favorite cubed White Fish
3/4 lb. Scallops (Large, cut in half or quarters)
1/4 cup White Wine or Water
1/4 cup Fresh Mint, chopped
2 tsp. Vegetable or Olive Oil (see note below)
1 Carrot, cut into julienne strips
Salt and Black Pepper - to taste
Mint Sprigs - for garnishRecipe
Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add Scallops and cook just to brown outside without cooking through, about 1 minute. Transfer Scallops to a plate and set aside. Add julienne carrot to skillet with white wine and cook until carrots are brightly colored and just tender (about 2-3 minutes). Sprinkle chopped mint over, return Scallops to
skillet and cook, stirring until Scallops are just opaque through (about 2-4 minutes longer). Season with salt and pepper to taste, then spoon Scallops onto plates, garnish with mint sprigs, and serve.
SERVINGS PER RECIPE: 2
Get rid of salt and vegetable oil to saute in and we're set!
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