Scallop Scampi
By Micki Brown
Place the corn starch, salt and pepper in a gallon size plastic bag; add the scallops and shake until the scallops are coated with the corn starch
Heat ½ of the butter in a large skillet over medium-high heat
Add the scallops and sauté until they become opaque and just begin to brown (only a few minutes)
Remove the scallops from the pan and set aside.
Add the rest of the butter to the pan and melt over medium heat
Add the garlic and stir for about one minute
Add the lemon, zest, chardonnay and parsley and stir until evenly combined and thickened, then add the scallops.
Serve over whole wheat spaghetti, and top with parmesan cheese if desired!
Ingredients
Directions
Place the corn starch, salt and pepper in a gallon size plastic bag; add the scallops and shake until the scallops are coated with the corn starch
Heat ½ of the butter in a large skillet over medium-high heat
Add the scallops and sauté until they become opaque and just begin to brown (only a few minutes)
Remove the scallops from the pan and set aside.
Add the rest of the butter to the pan and melt over medium heat
Add the garlic and stir for about one minute
Add the lemon, zest, chardonnay and parsley and stir until evenly combined and thickened, then add the scallops.
Serve over whole wheat spaghetti, and top with parmesan cheese if desired!