Scallop Saute

1 cup by scallops
6 medium mushrooms, diced to the same size of the scallops
1 clove garlic, pressed
1 shallot, chopped fine
3 sprigs parsley, chopped
4 T. clarified butter
1/4 t. salt
1/2 T. lemon juice
1/4 cup white wine

Saute shallot, garlic and parsley in the butter for 2 minutes. Add the scallops and the mushrooms and saute for 2 more minutes, until the scallops are opaque. Add the salt, deglaze with white wine and add lemon juice. Serve over rice and garnish with parsley and a little paprika. In the interest of time and trouble, when I know I have to have rice, I try to stop at a Chinese fast food on my way home and buy a small carton of rice. It's cheap and fast.

Copyright 04-04-1981 by Nancy Greene