Friday, March 20, 2015

Scallops Italian

16 scallops
1/4 teaspoon  pepper
1/4 teaspoon salt (optional)
1 1/2 teaspoons of olive oil
2 tablespoons butter
1/4 cup parley
2 medium garlic cloves minced

Sprinkle scallops with salt and pepper.

Heat oil in a large skillet over medium heat  (nonstick pan). Saute 8 scallops at a time for 2to 2 1/2 minutes on each side until golden brown.  Set to one aside the cook remaining 8 as directed above  setting to one side along with other 8.

Towel paper pan clean, reduce the heat, add butter to pan cooking until butter melts, add parsley and garlic and cook another 18 seconds, add scallops to pan and mix well coating the scallops.

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