Neptune Scallops

ingredient

• 2 tbsp (30 mL) butter
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 lb (500 g) large whole scallops
• Lemon juice
• 4 tbsp (60 mL) dry white wine
• 4 tbsp (60 mL) cream (15 %)
• Salt and pepper
• 4 large lettuce leaves

Preparation

1. In skillet, melt butter and sauté green onions and garlic for 2 minutes. Stir in scallops and lemon juice and cook for 5 to 6 minutes over medium heat, or until scallops are opaque throughout . Do not overcook scallops.
2. Remove scallops from skillet. Divide among 4 dinner plates, lined with lettuce leaves or shredded greens. Pour wine and cream in skillet while scraping bottom with spatula and season to taste. Pour sauce over scallops. Garnish with lemon rinds and/or fresh parsley.