Yield: 6 servings
1 c Lawry’s Citrus Grill Marinade with Orange Juice; divided
1-1/2 lb scallops
1/4 c all-purpose flour
1/2 teaspoon Lawry’s Garlic Salt; divided
1/2 teaspoon Lawry’s Seasoned Pepper
2 tablespoon butter
1/4 c half and half
2 each egg yolks
1/3 c dry white wine
1/2 teaspoon cornstarch blended with
1/2 teaspoon water
1/4 teaspoon ground red pepper (cayenne)
2 tablespoon fresh parsley; chopped
In a large resealable plastic food storage bag, combine 1/2 cup Citrus Grill Marinade and scallops; seal bag. Marinate in refrigerator at least 30 minutes. In medium bowl, combine flour, 1/4 teaspoon garlic salt and seasoned pepper. Remove scallops; discard used marinade. Coat scallops in flour mixture, shaking off excess. In large skillet, melt butter; cook scallops over medium heat 10 minutes or until golden brown. Drain scallops on paper towels. In top of double boiler, whisk together half-and-half, egg yolks, wine, cornstarch mixture and additional 1/2 cup marinade, stirring constantly over medium heat 2 to 3 minutes or until thickened. Remove from heat and add remaining 1/4 teaspoon garlic salt and red pepper. Arrange scallops on warm platter; pour sauce over scallops and sprinkle parsley on top.
SERVING SUGGESTION: Serve over hot cooked linguine.