Wash the scallops quickly in cold water. Spread on one layer on pan, cover with linen or paper towel. Cover with other towel and refrigerate for several hours to drain. Melt butter over low heat. Place flour in large bowl and drop scallops into it. Toss scallops about gently until they are coated on all sides with the flour. Turn into sieve to remove excess flour. Add the scallops to the butter and sliding the pan back and forth, fry them for 3 to 4 minutes until they are firm but not brown. Do not over cook the scallops. Add the garlic and parsley to the skillet and cook for 30 seconds longer. Squeeze the lemon juice and add the salt and pepper to taste before serving. Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4|
|Calories from Fat: 219 (49%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 98mg||30 %|
|Sodium 348.4mg||12 %|
|Potassium 465.9mg||12 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 31.6g|
|Protein 23.3g||33 %|
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Calories per serving: 445
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