Recipe: Sauteed Bay Scallops by Chef Tell

SAUTEED BAY SCALLOPS BY CHEF TELL

This recipe was created by (the late) Chef Tell, who was my brother-in-law. It is in the new collection of healthy recipes titled Chef Tell's Healthy (Diabetic) Recipes, on Amazon.

4 tbsp. olive oil
1 1/2 lbs. bay scallops
White pepper, to taste
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup sliced mushrooms
1/2 cup white wine
1/4 cup chopped fresh dill
2 to 3 drops of Tabasco sauce

Heat a large saute pan* and add the olive oil. When it's hot add the scallops and pepper.

After saut ing for two minutes, add the carrots, celery, and mushrooms. Saute another 3 to 4 minutes.

Add the wine and dill. Saute for a few more minutes until it's done and serve immediately.

*If you don't have a large saute pan, use two smaller ones. Or make two batches so the scallops will not overcook.

Source: Chef Tell's Healthy (Diabetic) Recipes by Ronald Joseph Kule and Freidemann Paul Erhardt