1 can vegetable skallops, 20 oz.
1 c. fine bread crumbs
corn oil
Drain skallops, cut into bite sized pieces.
Toss skallops with bread crumbs to coat.
Fry, serve with ilene sauce.
Ilene Sauce
1/2 pound butter
1/2 clove garlic, minced
1/4 c. chopped almonds
2 tbs. lemon juice
1/2 c. fine bread crumbs
1 tbs. minced fresh parsley
Melt butter in a small saucepan, Add garlic,
almonds, lemon juice.
Simmer 5 minutes.Add bread crumbs, simmer
5 min. Add parsley and serve.
This sauce may be frozen and used later.
No comments:
Post a Comment