Shelly's Recipe

SAUTEED SCALLOPS WITH VARIOUS DIPPING SAUCES

Category: Fish and Seafood

3 tbsp butter
1 1/2 lbs scallops
Chopped parsley

In a large skillet over moderate heat, melt butter. Add scallops and cook for 3 - 5 minutes, turning occasionally until done and being careful not to overcook. Sprinkle with chopped parsley and place on a serving platter with a slotted spoon. Serves 6

Serving Suggestion: Serve scallops with favorite dipping sauce.

Sauce I
1/3 cup red wine vinegar
1 1/2 tsp dried leaf tarragon
3/4 cup sour cream
1 tbsp mayonnaise
1/2 tsp Salt

In a small saucepan, heat vinegar and tarragon over moderate heat until reduced to 1 tbsp. Remove from heat and stir in sour cream, mayonnaise and salt. Keep warm.

Sauce II
1/2 tsp dried dill
1 1/2 tbsp lemon juice
1/2 cup sour cream

Keep the butter in the skillet and add dill and lemon juice to the skillet. Turn off the heat and add the sour cream, blending until thoroughly mixed through. Serve on the side.