Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan-Fried Scallops
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- #48822
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound bay scallops
1/2 cup packaged dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/2 cup butter or margarine
4 buttered toast slices
3 tablespoons dry white wine
directions
Wash scallops; drain.
Combine bread crumbs with salt, pepper, and paprika. Roll scallops in bread-crumb mixture, coating completely.
In hot butter in large skillet, saute scallops, turning frequently, until nicely browned all over, about 5 minutes.
With slotted spoon, carefully remove scallops from skillet, and arrange on toast slices. Add wine to fat in skillet; boil gently 1 minute, stirring. Pour over scallops.
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nutrition data
506 calories, 29 grams fat, 26 grams carbohydrates, 33 grams protein per serving.
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