Cape Sante Scallops
Source: 1970 Better Homes and Gardens
1 lb medium sea scallops
1/2 cup plain bread crumbs
1/4 tsp salt
2 T olive oil
2 T butter
1 tsp. parsley, chopped
1 clove garlic, minced
1/4 cup dry white wine
2 T lemon juice
1. Combine bread crumbs and salt in med bowl, add scallops and toss to coat.
2. Heat oil and butter in large skillet over high heat. Add parsley and garlic, cook 20 seconds. Add scallops and cook 4-5 minutes, turning once, until browned. Add wine and lemon juice, cook 1 minute more. Makes 4 main dish or 6 appetizer servings (for appetizers serve in scallop shells, if desired)