Sauteed Scallops with Mint and Carrots
| Yield: | 2 Servings |
| Categories: | Seafood |
| 2 | ts | Vegetable oil |
| 3/4 | lb | Scallops (large sea scallops); cut in half or quarters |
| 1 | Carrot; cut into julienne strips | |
| 1/4 | c | White wine or water |
| 1/4 | c | Chopped fresh mint leaves |
| Salt and pepper | ||
| Mint sprigs; (for garnish) |
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