Scallops
Sauted Scallops with Pine Nuts
Ingredients
* 1/2 pound sea scallops, halved crosswise
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon stick margarine
* Cooking spray
* 2 cups sliced mushrooms
* 2 tablespoons pine nuts, toasted
* 2 tablespoons minced shallots
* 1 garlic clove, minced
* 1/3 cup dry white wine
* 2 tablespoons fresh lemon juice
* 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
Preparation
Sprinkle scallops with salt and pepper. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat; add scallops, mushrooms, and pine nuts. Stir-fry 2 minutes or until scallops are done. Remove scallop mixture from skillet. Set aside; keep warm.
Add shallots and garlic to skillet; stir-fry 30 seconds. Stir in wine and juice. Bring to a boil; cook 2 minutes. Return scallop mixture to skillet; cook 30 seconds or until thoroughly heated. Serve over pasta.
*Images and recipes kindly donated by the Seafish Authority*
