Scallop Sauté



1 lb. scallops (can substitute monkfish medallions, halibut cubes, large peeled and deveined shrimp)

2 Tbsp. flour

2 Tbsp. margarine

1/4 cup green onion, minced

1 clove garlic, minced

1/2 cup mushrooms, thinly sliced

1/4 cup sherry

pepper to taste


  1. Dust scallops very lightly with flour.
  2. In large frying pan, heat margarine. Add onion, garlic and mushrooms. Sauté until the mushrooms are tender. Add scallops and sherry; cook at very high heat until sherry is reduced by half.
  3. When finished, there should be only a very light brown sauce glazing the scallops. Pepper to taste.
Serve with rice pilaf and a green salad.
1 Serving: calories 150 total fat 6.5 g cholesterol 90 mg sodium 660 mg

Serves 4