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10 Fresh Sea Scallops 1 cup Champagne or dry White Wine
1/2 cup Butter 1 Tbsp. chopped Fresh Parsley
2 Eggs, beaten 1 16-oz. Pkg. Prepared Linguine
1 cup Flour
Melt butter in a heavy skillet. Dip scallop buttons in eggs and then flour them liberally. Saute scallops in butter over medium-high heat for about 3 minutes per side or until scallops are opaque. Do not over cook.
Pour in champagne and stir a few minutes until a sauce thickens. Remove from heat. Stir in chopped parsley, salt and pepper to taste and pour over linguine that has been prepared according to package directions.
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