Personalized Chef Aprons and More!
In medium pot, over medium-high heat, melt 2 tablespoons
Dredge scallops in flour. Shake off excess and saute in butter for
3 minutes, or until opaque and starting to color. Use a slotted spoon
to remove scallops from pan and set aside.
Melt remaining 2 tablespoons of butter in pan.
Saute mushrooms and
celery for 5 minutes. Stir in wine, potato soup, clam juice and
seafood seasoning. Bring to boil, reduce heat and simmer for 10
minutes. Stir in scallops with any accumulated juice and simmer for