Melt some butter a tad of EVOO in pan.
Sear scallops (just salt and pepper to tase)
Remove scallops, deglaze pan with white wine, add another pat or two of butter and squeeze half a lemon into Pan. Whisk together sauce on med. heat until thickened, pour over scallops OR save on side for the purists.
Honestly, it's nothing crazy. Just good 'ole fashioned "picatta" White wine, butter and lemon = seafoods best friend.
Read more: http://forums.floridasportsman.com/showthread.php?130282-quick-scallop-recipe#ixzz2tnrnJJBf
ZimmerNole wrote: »
Hands down, my favorite recipe for mangos is the same I use for shrimp, scallops (posted once before) lobster and other white meat fish.
Here is the scallop recipe from a different thread.
-Pat dry the fillets
-Light toss in flour
-Lemon pepper, garlic powder and Italian seasonings on fish.
Then same recipe....2:1 butter to EVOO in pan.
Grey1212 that sounds like a great recipie! Im going to give that one a try for sure. I am always looking for different ways to cook fish.
Thank you - me and the wife developed it/modified it from a recipe I saw in a cookbook. The marinade really helps to make the mangrove a lot milder, though recently I started cutting out the red parts of the mangrove snapper (blood lines) so that should help as well. One note - it doesn't taste nearly as good when reheated the next day, so eat it all up when you cook it.