Herbed white wine sautéed scallops


Herbed white wine sautéed scallops


1 1/2 pounds sea scallops

1/8 teaspoon salt

1/8 teaspoon pepper

1 1/2 Tablespoons Olive Oil

1 cup (1/2 jar) Herbed White Wine Cooking sauce


Heat olive oil in a medium skillet over high heat. Pat scallops dry with a paper towel

and season with Salt and Pepper. Sauté scallops 1 minute each side. Turn heat

down to medium; add sauce and simmer until sauce is hot. Serve over pasta as a

meal or on a shell with green salad garnish as an appetizer.

More magazines by this user
Similar magazines