Scallops Amandine

3/4 lb large scallops
flour
salt
4 T butter
3 T slivered almonds
1 T lemon juice
1 T parsley, minced

Dredge the scallops in flour seasoned with salt. Cook in a hot skillet in the 2T butter until golden on both sides. Remove scallops and saute the almonds in the remaining 2T of butter until golden. Add the lemon juice and parsley and pour over the scallops.

Adapted from: Potpourri of Poultry & Seafood Favorites - Favorite Recipes of Home Economics Teachers

Oh, how easy and how mouth-watering-sounding!

Lee

I have been having a craving for scallops. Yhis will do nicely.

Thank You

I've had scallops on the brain since I typed this . I need to get to Sam's.