Bay Scallops in Wine

A nice, simple to make way to fix scallops. I like to use a wok for this, but a large frying pan works, too.
- Ready In:
- 20mins
- Serves:
- Units:
4
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ingredients
- 2 lbs bay scallops
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons oil
- 6 green onions, chopped
- 2 cloves garlic, crushed
- 1 cup vermouth
- 2 tablespoons tarragon
- 4 tablespoons parsley
directions
- Dredge scallops in flour, salt and pepper.
- Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
- Add onions and garlic to oil and stir.
- When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
- Return the scallops to the sauce and cook for 30 seconds.
- Serve with rice or noodles.
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Very nice flavor with the garlic and herbs (I love tarragon). I made this as written. I think there was waaay too much flour for this amount of bay scallops. You could easily cut the amount in half (or by more) and I think the texture would be a bit less "cakey." I'd make these again, though, and just cut the flour as mentioned. Thanx!Reply
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This is a wonderful Scallop recipe. I am always searching for a new scallop recipe,and,Chris yours is delicious!The sauce is mouth watering.The only thing I will change when I prepare this dish again, is mince the garlic instead of crushing. I am going to try the sauce on boneless chicken breasts. Thanks so much for sharing your recipe. :0)10Reply
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