Scallops In Wine

• 1 lb. bay scallops
• 1/4 c. butter or margarine
• 1/2 c. sliced mushrooms
• 1/4 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. lemon juice
• 2 Tbsp. lime juice
• 1/2 tsp. dried oregano
• 1/2 c. dry white wine
• 1/2 tsp. celery salt
• 1/4 tsp. pepper
• hot cooked vermicelli
• chopped fresh parsley (garnish)

1. Saute scallops in butter in large skillet 3 minutes or until tender.
2. Remove scallops from skillet, reserving drippings.
3. Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings.
4. Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes.
5. Stir in scallops and vegetables. Cook until thoroughly heated.
6. Serve over hot vermicelli and garnish, if desired.
7. Yields 3 to 4 servings.

bay scallops, butter, mushrooms, onion, clove garlic, lemon juice, lime juice, oregano, white wine, celery salt, pepper, vermicelli, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057857 (may not work)