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Spanish Shanty Scallops



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Spanish Shanty Scallops

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Melt butter and saute scallions. Add scallops and stir over low heat for
two minutes. Stir in wine, soup and parsley. Heat through. Serve over
brown rice or English muffins. "The Beach Cookbook" Panama City, Florida.
Formatted by Mary Bowles.

Ingredients:

1 lb Scallops
1/3 c Dry White Wine
2 tb Butter
1 cn Cream of mushroom soup
1/4 c Scallions -- sliced (or
Onion)
Salt and pepper to taste
2 tb Parsley -- chopped

Serves:

4 Servings

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