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Bay Scallops with White Wine

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Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 pound bay scallops
  • Salt and freshly ground black pepper</

Method

  1. Heat the butter in a skillet and add the scallops. Cook quickly, shaking the pan; sprinkle with salt and pepper. Continue cooking and stirring with a wooden spoon and add the shallots, garlic and mushrooms. Cook, stirring, for about one minute, then transfer scallops to a warm dish.

  2. Add the wine to the skillet and cook over high heat, stirring, for abo

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