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Recipe by: octaviano
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See below ingredients and instructions of the recipe
2 ts Vegetable oil
3/4 lb Large sea scallops
-cut in half or quarters
1 Carrot, cut in
-julienne strips
1/4 c White wine
1/4 c Mint leaves, chopped
Salt and pepper to taste
Mint sprigs to garnish
Heat the vegetable oil in a large non-stick skillet over medium-high
heat. Add the scallops and cook just to brown the outside without
cooking through, about 1 minute. Transfer scallops to a plate and set
aside.
Add the carrots to the skillet with the white wine and cook until the
carrots are brilliantly colored and just tender, 2-3 minutes.
Sprinkle the chopped mint over, return the scallops to the skillet
and cook, stirring, until the scallops are just opaque through, 2-4
minutes. Season to taste with salt and pepper. Spoon scallops onto
individual plates, garnish with mint and serve.
Note: substitute shrimp or cubed white fish for the scallops.
Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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