Sautéed Bay Scallops

Coastal Living
3 to 4 servings


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1 yellow bell pepper
6 green onions
4 ounces fresh shiitake mushrooms
3 plum tomatoes
1/4 cup butter or margarine, divided
1 1/2 teaspoons minced garlic
1 pound bay scallops
2/3 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice (optional)
Minced fresh parsley (optional)


Cut bell pepper into 1/4-inch strips; cut green onions into 1-inch pieces. Slice mushrooms; seed tomatoes, and chop.

Melt 2 tablespoons butter in a large skillet. Add bell pepper, onions, mushrooms, and garlic; sauté 2 to 3 minutes or until tender. Remove vegetables.

Melt remaining 2 tablespoons butter in skillet; add scallops, and sauté 2 to 3 minutes. Add wine, and bring to a boil; boil 2 minutes. Stir in sautéed vegetables, tomatoes, salt, and pepper; cook until thoroughly heated. Serve over rice, and sprinkle with minced parsley, if desired.

Created date

May 2001