Name: Bay Scallops with Sherry and Orange Sauce
Prep time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil; 1 kilo ax callus, clean; 1/2 teaspoons salt; 1/8 teaspoons pepper; 3 tablespoons butter; 2 green onions; 1/2 cups dry sherry; 1 teaspoon orange zest

Preparation

20 mins

Low

In a large pan over medium heat, add 1 tablespoon of oil until very hot. Pat the bay scallops dry with a paper towel and season with salt and pepper.

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