Name: Bay Scallops in Wine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
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

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Recipe by ChrisMc

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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
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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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RECIPE MADE WITH LOVE BY

@ChrisMc

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@ChrisMc

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"A nice, simple to make way to fix scallops. I like to use a wok for this, but a large frying pan works, too."

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photo by Parsley

12/28/2009

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review by Parsley

12/28/2009

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!

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review by Imagine0083

1/18/2009

Very disappointing. Flavor was decent, but WAY too much flour for dredging and too many scallops for my large saute pan. I may try this again with sea scallops and a ton of my own changes!

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review by Jim Martin

12/10/2006

+we served the scallops with rice and the sauce. It was excellent! The scallops stayed very tender and sweet after a golden brown cover. Prep time on the web site was indicated as 5 min. It took a little longer than that. But it was worth it!

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review by Chef 920429

1/20/2003

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)

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