Return to Paul's Index

Add  it to MyRecipes

Sauteed Scallops

Makes 4 Servings

1/4 pound (1 stick) plus 2 tablespoons unsalted butter or margarine
1 and 1/2 pounds scallops (3 and 1/2 cups)
2 tablespoons Chef Paul Prudhomme's Seafood Magic
1/2 cup finely chopped green onions
2 tablespoons finely chopped parsley leaves
2 cups sliced mushrooms

Melt half the butter in a large skillet (preferably not a nonstick type) over high heat. Add the Seafood Magic and cook about 10 seconds, stirring once or twice. Add the scallops, green onions, and parsely, stirring well. Cook about 1 minute, stirring once or twice. Add the remaining butter and the mushrooms. Cook about 3 minutes, constantly shaking the pan fairly vigorously in a back and forth motion. (After 2 minutes, stir, so mushrooms get coated.) Remove from heat and serve immediately over rice, tossed with pasta or in a bowl with lots of warm French bread on the side.

Copyright by Chef Paul Prudhomme