Scallops With Fresh Coriander
|Ground black pepper||To Taste|
|Bay scallops/3/4 pound sea scallops cut in quarters, washed, drained and dried thoroughly||3⁄4 Pound|
|Chopped coriander leaves||1 1⁄2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Sliced scallions||2 Tablespoon|
|Peanut oil||1 Tablespoon|
|Unsalted butter||2 Tablespoon, cut in small pieces|
|Dry white wine||1⁄4 Cup (4 tbs)|
Mix flour and pepper together in plate or a bowl.
Dredge scallops very lightly in the mixture and set aside.
Chop coriander and parsley; slice scallions.
Heat oil and 1 tablespoon butter in large skillet.
Add scallops and saute for 2 minutes over medium high heat, stirring frequently.
Remove from pan and pour off excess fat.
Add the wine to pan and deglaze by scraping up the browned bits on the bottom with a wooden spoon.
Bring to a boil and whisk in the remaining butter, one small piece at a time.
Return the scallops to the pan over medium high heat and add the coriander, parsley and scallions.
Cook 1 to 2 minutes longer or just until scallops are heated through. (Do not overcook or sauce will become gluey.)