|
|
Article: CORIANDER, LEMON SPICE UP SCALLOPS.(Living)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 29, 1991
CopyrightCOPYRIGHT 1991 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Seattle Times
CORIANDER LEMON SCALLOPS (Serves four) Two teaspoons olive oil One and one-third pounds scallops, cut into similar sized pieces One-third cup dry white wine One medium clove garlic, peeled and forced through a press or very finely minced Two tablespoons lemon juice One-fourth teaspoon salt Two tablespoons margarine One tablespoon plus one teaspoon finely minced coriander (or cilantro) Freshly ground black pepper to taste
In a large skillet, heat 1 teaspoon of the olive oil at a time over medium heat. Add half of the scallops and saute until cooked through, about 2 to 3 minutes. Remove from the pan and repeat with the remaining ...