Fish & Seafood Recipes



 

Scallops in Wine Sauce

Makes 4 servings.

1 stick (1/2 cup) butter
1 pound scallops
2 tablespoons flour
1/2 cup dry white wine
Fresh parsley (for garnish)

Melt butter in skillet. Add scallops and saute until barely cooked. Sprinkle flour over scallops. Stir until flour is moistened. Add wine. Stir and simmer just until sauce becomes creamy. Be careful not to over-cook the scallops.

Garnish with parsley. Serve with spaghetti, if desired.