Side Pannel
Sauteed Scallops with Mint and Carrots
Sauteed Scallops with Mint and Carrots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 ts Vegetable oil
- 3/4 lb Scallops (large sea
- -scallops); cut in half or
- -quarters
- 1 Carrot; cut into julienne
- -strips
- 1/4 c White wine or water
- 1/4 c Chopped fresh mint leaves
- Salt and pepper
- Mint sprigs; (for garnish)
Directions
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook just to brown the outside without cooking
through, about 1 minute. Transfer the scallops to a plate and set aside.
Add the julienne carrot to the skillet with the white wine and cook until
the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle
the chopped mint over, return the scallops to the skillet and cook,
stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual
plates, garnish with sprigs of mint and serve immediately.
Add the scallops and cook just to brown the outside without cooking
through, about 1 minute. Transfer the scallops to a plate and set aside.
Add the julienne carrot to the skillet with the white wine and cook until
the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle
the chopped mint over, return the scallops to the skillet and cook,
stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual
plates, garnish with sprigs of mint and serve immediately.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
