Marinated Scallops
Ingredients:
Instructions:
Origin of recipe: Arlene Binger Baer; she sent it via email to be included in the family cookbook since she could not make it down from Vermont for Elif’s bridal shower in January 2003.
- 1 Pound of Bay Scallops
- ⅓ Cup Dry Vermouth
- 1 Clove of Garlic minced
- Salt & Pepper
- ½ Cup dry Bread Crumbs
- 6 tablespoons Butter,(¾ of a stick )
- Minced fresh Parsley and Lemon wedges for garnish
Instructions:
- Marinate the Scallops in Vermouth, Garlic, Salt & Pepper for 30 minutes.
- Drain Scallops and Shake in bag with Bread Crumbs to coat them.
- Heat the Butter in a large, heavy skillet over medium heat.
- Add scallops and sauté for 3 to 4 minutes.
- Serve immediately with parsley and lemon wedges.
Origin of recipe: Arlene Binger Baer; she sent it via email to be included in the family cookbook since she could not make it down from Vermont for Elif’s bridal shower in January 2003.