Serves: 4
Total Calories: 696

1 large clove garlic, crushed
12 tablespoons butter, divided
1 pound fresh sea scallops
3 teaspoons flour
1/2 cup Johannesberg Riesling
2 teaspoons minced parsley
1/8 teaspoon white pepper
1/8 teaspoon paprika
salt to taste
1/2 pound thin vermicelli, cooked al dente

In a large skillet heat 6 tablespoons butter and sauté until tender. Remove scallops from pan and save butter and juices in a separate container. Melt remaining 6 tablespoons butter in the same pan. Whisk in flour, stir and cook 2–3 minutes. Add wine, parsley, seasonings, and juices from scallop cooking. Cook until thickened. Add more wine if too thick. Return scallops to sauce and heat. Serve over cooked vermicelli.

Nutritional Facts:

Serves: 4
Total Calories: 696
Calories from Fat: 313

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Fish Fillets with Sweet Sour Sauce
Blackened Catfish
Catfish Fillets in Veggie Sauce
Atlantic Stuffed Flounder Supreme
Harrison’s Chesapeake House’s Broiled Sea Trout
Vegetable Stuffed Rainbow Trout
Pecan-Crusted Trout
Rockfish Chesapeake
Boiled Rockfish with Sauce
Tilapia Veracruz
Salmon Steaks in Lemon/Dill Sauce
Grilled Salmon with Five-Roasted Pepper Salsa
Salmon Cakes
Salmon Croquettes
Ice House’s Shrimp Scampi
Shrimp Scampi Sensation
Shrimp in Lemon Butter
All-Time Favorite Shrimp with Artichokes
Sam’s Spicy Grilled Shrimp
Baked Stuffed Shrimp
Shrimp and Grits
Southern Shrimp and Grits
Annapolis Harbor Boil
Sautéed Shrimp with Red Harper Sauce
Virginia’s Crabmeat
Mammaw’s Steamed Crabs
Soft-Shell Crabs
Crab Melt
Aunt Hattie’s Deviled Crab
Eastern Shore Crab Cakes
Best Maryland Crab Cakes
Edge Hill Crab Cakes
Imperial Crab Casserole
Deviled Crab Morattico
Fresh Sea Scallops in White Wine Sauce
Tarragon Scallops
Simply Scrumptious Virginia Bay Scallops in Wine Sauce
Seafood au Gratin
Fresh Fried Oysters
Oyster Fritters
Oysters Parmesan