Wednesday, August 22, 2007

Chili Garlic Scallops

2 ea Harbor Banks Dry Pack U-10 Scallops
1/2 oz Olive Oil
2 Cloves Garlic Crushed
1/2 Tsp Chipotle Chilies finely diced
1 Tbsp Lemon Juice
2 oz Unsalted Butter
1 Tbsp Fresh Parsley
2 oz Fresh Spinach
Salt and Pepper to taste

Heat Olive Oil, Lightly Season Scallops And Saute' Until Golden Brown. Add Garlic And Chilies And Saute' Until tender. Add Lemon Juice, White Wine, Butter And Parsley And Let Simmer Until Scallops Are Cooked.

Serve Over Fresh Spinach Topped With Fried Presentations Battered Vegetable Sticks.

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