Oxmoor House JANUARY 2003
Combine first 6 ingredients in a bowl; stir well, and set aside.
Pat scallops dry with paper towels to remove excess moisture; lightly coat scallops with flour. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place pan over medium-high heat until hot. Add half of scallops; cook 2 minutes on each side. Remove scallops from pan; set aside, and keep warm. Repeat procedure with remaining oil and scallops.
Return scallops to pan, and add broth mixture; bring to a boil. Cook 3 minutes or until sauce is slightly thickened. Sprinkle with parsley and green onions.
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