Marinated Scallops


1 pound bay scallops (or substitute sea scallops cut in quarters)
1/3 cup dry vermouth
1 garlic clove, minced
Salt and pepper
1/2 cup dry bread crumbs
6 tablespoons (3/4 stick) butter
Minced fresh parsley, to garnish
Lemon wedges, to garnish


Marinate the scallops in the vermouth, garlic, and salt and pepper for about 30 minutes. Drain and mix with the bread crumbs. Heat the butter in a large heavy skillet over medium heat. Add the scallops and saute until they are cooked through, 3 to 4 minutes. Place on a warmed serving platter and garnish with the parsley and lemon wedges.


4 servings

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