Prep 5 mins
Cook 10 mins
From Food for Thought, Favorite Recipes of Morristown-Beard School.
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 1 1⁄2 lbs sea scallops, cut in half
- 2 tablespoons butter
- 1⁄4 cup vegetable oil
- 3 scallions, 1 small bunch, sliced
- 1⁄2 cup dry white wine
- 3 tablespoons fresh parsley or 3 tablespoons chervil, chopped
- 1 lemon, cut into wedges
- On a plate, combine flour, salt, and pepper.
- Dredge scallops in the flour mixture.
- In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
- Remove scallops with slotted spoon and place on a warmed serving dish.
- Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
- Remove with a slotted spoon and sprinkle over the scallops; keep warm.
- Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
- Pour the sauce over the scallops and sprinkle with the herbs.
- Serve immediately with fresh lemon wedges.