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Recipe: Scallops Sweetheart

By Staff Reports
Published: September 30, 2009

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Makes 2 servings.

½ pound sea scallops

2 tablespoons skim milk

2 tablespoons flour

1 tablespoon olive oil

½ cup dry white wine

½ cup shallots, chopped

1 green onion, chopped

2 teaspoons fresh parsley

Lemon juice

Pepper to taste

With a cleaver, flatten scallops; dip in milk and roll in flour. Sauté scallops in olive oil for about 2 minutes or until done, turning once. Transfer scallops to a dish; pour wine into skillet. Place shallots, green onions and parsley in skillet with wine. Simmer for 2 minutes and pour over scallops. Season with lemon juice and pepper. Can easily be expanded to serve more.

Wine: James River Cellars unoaked Chardonnay, a crisp, fresh dry white wine with apple and pear aromas. This wine is stainless-steel aged for a clean, crisp finish. -- James Batterson, winemaker, James River Cellars

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Recipe: Scallops Sweetheart

Makes 2 servings.

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