Sauteed scallops with mint and carrots - Astray Recipes
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops and cook just to brown the outside without cooking through, about 1 m
Ingredients
- 2 teaspoons Vegetable oil
- ¾ pounds Scallops (large sea scallops); cut in half or quarters
- 1 Carrot; cut into julienne strips
- ¼ cup White wine or water
- ¼ cup Chopped fresh mint leaves
- Salt and pepper
- Mint sprigs; (for garnish)
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