Scallops Florentine
INGREDIENTS:
2 lb Bay or sea scallops 1 x Oil
3/4 c Butter 2 ea Bunches green onions chopped
1 ea White onion; chopped 2 lb Mushrooms, slice
2 tb Minced shallot 2 tb Minced garlic
1 tb Salt 2 ts Freshly ground white pepper
1 x Pepper 1 ea Juice from lemon
2 c Dry white wine
2 lb Bay or sea scallops 1 x Oil
3/4 c Butter 2 ea Bunches green onions chopped
1 ea White onion; chopped 2 lb Mushrooms, slice
2 tb Minced shallot 2 tb Minced garlic
1 tb Salt 2 ts Freshly ground white pepper
1 x Pepper 1 ea Juice from lemon
2 c Dry white wine
ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot.