| SAUTÉED SCALLOPS |
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4 servings1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound scallops, rinsed 3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1 large clove garlic, cut into 4 pieces 1/3 cup water 2 tablespoons white wine 1 tablespoon lemon juice 1 tablespoon snipped fresh parsley Combine flour, salt and pepper in large food storage bag. Add scallops. Shake to coat. Shake off and discard excess flour. Set coated scallops aside. Melt Butter Flavor Crisco in large skillet. Add garlic. Cook over medium heat for 1 minute. Remove garlic and discard. Add coated scallops to skillet. Cook over medium heat until light golden brown. Remove from heat. Stir in water, wine, lemon juice and parsley. Cook over medium heat until mixture thickens and bubbles and scallops are opaque. Serve immediately. |
