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Bay Scallop Roll

  • Yield: 2 to 4 servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 teaspoons chopped garlic
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped parsley leaves
  • 1 pound bay scallops
  • 1/2 lemon, juiced
  • 1/4 cup white wine
  • 4 soft rolls


  • In a saute pan over medium high heat, heat the olive oil and butter. Add the garlic and cook for 1 minute. Add the herbs and cook for 30 seconds. Add the scallops and cook for 1 minute. Add the lemon and wine and cook for another 2 to 3 minutes, until the scallops are just cooked, but not overcooked. Remove from the heat and serve on soft rolls.