Spanish Shanty Scallops Dnsr31a Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Scallops,
1/3 cup: Dry White Wine,
2 tbsp: Butter,
1 can: Cream of mushroom soup,
1/4 cup: Scallions, sliced, or onion
Salt and pepper to taste,
2 tbsp: Parsley, chopped
Directions:
Melt butter and saute scallions. Add scallops and
stir over low heat for two minutes. Stir in wine,
soup and parsley. Heat through. Serve over brown
rice or English muffins. "The Beach Cookbook" Panama
City, Florida. Formatted by Mary Bowles.
Source from luhu.jp
stir over low heat for two minutes. Stir in wine,
soup and parsley. Heat through. Serve over brown
rice or English muffins. "The Beach Cookbook" Panama
City, Florida. Formatted by Mary Bowles.
Source from luhu.jp
Tags
Fish/seafoo