Sea Scallops in Garlic and White Wine

Sea Scallops in Garlic and White Wine Ingredients

  • 1 ½ to 2 pounds sea scallops.
  • A quarter of a cup white flour.
  • 1 tablespoon garlic powder.
  • A 3rd of a cup of white wine.
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste.

See scallops in garlic and white wine preparation

  • Take the scallops out of the refrigerator in time to bring them to room temperature.
  • On a large plate or in a bowl mix the white flour the garlic powder and salt and black pepper.
  • Drench the scallops and the flowering garlic mix. Some cooks dip the scallops in milk 1st, but I leave that step out.
  • Heat the olive oil in a saucepan until it is very hot but not smoking.
  • Add the scallops and sauté as quickly as possible ideally until the scouts begin to brown. But don’t over cook them. Scallops cook very quickly.
  • Just before they’re done pour in the wine and cook quickly to reduce by about half.
  • Serve immediately.

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