Scallop Saute

CopyRight @ 1998

This method of preparing Scallop is fairly simple and makes for a good meal. As Described here, it works well served over rice.

This recipe can be made with smaller scallops that are not cut up, but in most cases, they should be cut into pieces, perhaps 1/2 inch by 1/2 inch by 1/4 inch. This is a good eating size, but don't get out a ruler.

For this recipe, you want to have oregano, garlic (crushed or powder), onion (diced), white wine, lemon juice, teriyaki, butter and oil (vegetable and/or olive oil).

You want to cook the oils and spices together some first, to bring out their flavor.

Get a good fry pan fairly hot. Put around a teaspoon of butter and a teaspoon of oil into the hot pan. Add crushed oregano, garlic, onion and perhaps some bay leaves broken up some. Let this get hot and cook some.

As quickly as possible put in maybe 1/2 oz. wine and a tablespoon of both lemon juice and teriyaki. Stir it quick and toss in the scallop. Scallop needs very little cooking and really cannot be easily undercooked. More than about 2 minutes though and it is likely to be overcooked.

When you are just about done cooking, put in more butter and wine to make more sauce for rice. Then spoon the whole concoction over rice. This stuff is great.

As always, there is great room for adjustment and experimentation with the ingredients used for saute cooking. Some things got forgotten, many strange things got added.

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