Quick Sauteed Scallops

1. 1

   Soak scallops in milk briefly.

2. 2

   Drain scallops; dredge them in seasoned flour.

3. 3

   Place in large sieve and shake to remove excess flour.

4. 4

   Scatter on waxed paper to dry slightly.

5. 5

   Cook scallops over high heat without crowding.

6. 6

   Heat 3 tablespoons oil and 1 tablespoon butter in skillet until quite hot.

7. 7

   Cook half of scallops, shaking and tossing until golden brown on all sides. Transfer to hot platter.

8. 8

   Add 1 tablespoon oil to pan and cook remainder of scallops.

9. 9

   Wipe out pan and cook remaining butter until brown.

10. 10

    Sprinkle over scallops with lemon juice and chopped parsley.

11. 11

    4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.