Sautéed Scallops With Garlic Butter

Oxmoor House
6 servings


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2 pounds scallops
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup all-purpose flour
2 tablespoons butter
3 tablespoons vegetable oil
Lemon wedges
Fresh parsley sprigs


Rinse scallops in cold water; drain well. Sprinkle scallops with salt and pepper; toss gently in flour.

Melt butter in a large skillet over low heat; add oil, stirring well. Add scallops, and sauté 6 to 7 minutes. Transfer scallops to a serving platter or individual serving bowls. Garnish with lemon wedges and parsley. Serve with Clarified Garlic Butter.

Created date

February 2010