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Sauteed Scallops with Mint and Carrots



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Sauteed Scallops with Mint and Carrots

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook just to brown the outside without cooking
through, about 1 minute. Transfer the scallops to a plate and set aside.

Add the julienne carrot to the skillet with the white wine and cook until
the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle
the chopped mint over, return the scallops to the skillet and cook,
stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual
plates, garnish with sprigs of mint and serve immediately.

Ingredients:

2 ts Vegetable oil
3/4 lb Scallops (large sea
-scallops); cut in half or
-quarters
1 Carrot; cut into julienne
-strips
1/4 c White wine or water
1/4 c Chopped fresh mint leaves
Salt and pepper
Mint sprigs; (for garnish)

Serves:

2 Servings

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