1 to 1 1/2 pounds scallops
3 tablespoons sliced almonds
1/4 cup butter
5 large cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
Rinse scallops and pat dry; then cut any large scallops in half. Set aside.
Place a wok over medium heat; when wok is hot, add almonds and stir until golden (about 2 minutes).
Pour out of wok and set aside.
Add butter. When butter is melted, add garlic, parsley and lemon peel and stir for about 1 minute. Add
scallops (a portion at a time, if necessary) and stir fry just until opaque throughout; cut to test (3 to 4
minutes). Transfer scallop mixture to a platter. Top with almonds and serve immediately.
Serves 4.
