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“From a Giant Eagle card (Pittsburgh supermarket) circa 1980's.”
READY IN:
15mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge scallops in flour.
  2. Heat oil in large skillet with butter.
  3. Add garlic and brown; as soon as it browns, add scallops and saute till lightly colored, about 8 minutes.
  4. Add white wine at the last minute (should take 15 total minutes to cook).

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