Bay Scallops In Wine - cooking recipe

Ingredients

2 lbs bay scallops
1 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons oil
6 green onions, chopped
2 cloves garlic, crushed
1 cup vermouth
2 tablespoons tarragon
4 tablespoons parsley

Preparation

Dredge scallops in flour, salt and pepper.
Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
Add onions and garlic to oil and stir.
When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
Return the scallops to the sauce and cook for 30 seconds.
Serve with rice or noodles.