Scallops In Wine - cooking recipe

Ingredients

1 lb. bay scallops
1/4 c. butter or margarine
1/2 c. sliced mushrooms
1/4 c. chopped onion
1 clove garlic, minced
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/2 tsp. dried oregano
1/2 c. dry white wine
1/2 tsp. celery salt
1/4 tsp. pepper
hot cooked vermicelli
chopped fresh parsley (garnish)

Preparation

Saute scallops in butter in large skillet 3 minutes or until tender.
Remove scallops from skillet, reserving drippings.
Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings.
Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes.
Stir in scallops and vegetables. Cook until thoroughly heated.
Serve over hot vermicelli and garnish, if desired.
Yields 3 to 4 servings.