Zant Scallops
Barbara Kibler
Quick and easy scallops!
ingredients
- 2 tbsp. Olive Oil
- 2 lbs. Sea Scallops
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 tsp. Garlic Powder
- 3 tbsp. Butter
- 3 Green Onions, chopped
- 2 tbsp. grated Orange zest
- 1/2 cup Dry White Wine
- 1 cup Heavy Cream
directions
- 1
Heat the olive oil in large skillet over medium heat until very hot. Season scallops with salt, pepper and garlic powder. Cook the scallops in hot oil until evenly browned, about 2 minutes per side. Remove scallops and set aside.
- 2
Melt the butter in clean skillet over medium heat. Cook the green onions and orange zest in butter for 1 minute. Stir in wine and then cream; bring to boil while stirring and continue cooking until the sauce thickens, 4 to 5 mintues. Add the scallops to the sauce, reduce heat to medium-low and simmer together until the scallops are heated through, about 5 minutes.
Source: Joe Van Zant
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