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-> [Scallops, Seafood] -> [Scallops en brochette Recipe] |
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Scallops en brochette
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| Artist: |
_ |
| Categories: |
Scallops, Seafood |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| | French baguette | | 2
| tsp | Olive oil | | 2
| | Garli cloves, halved | | 1
| tsp | Olive oil | | 1/2
| lbs | Sea scallops with liquor | | | --(about 12 scallops) | | 1/4
| tsp | Cracked black pepper | | 1
| | Lemon, juiced | | 2
| | Shallots, minced | | 2
| | Garlic cloves, minced | | 1
| large | Tomato | | | -- peeled, seeded & chopped | | 1/2
| cup | Fresh oregano, chopped | | 1/8
| tsp | Cayenne, or to taste |
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Procedures:
| 1 | Slice french bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. | | 2 | Rub with garlic cloves and set aside, covering loosely. | | 3 | Brush remaining olive oil over the bottom of a heavy skillet. | | 4 | Saut?the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. | | 5 | Heat until the scallops begin to look opaque. | | 6 | Add cayenne, oregano, and tomatoes, stirring to blend. | | 7 | Continue cooking until the scallops are white and tender. | | 8 | Remove scallops from pan, placing one atop each round of toast. | | 9 | Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce. | | 10 | nutritional information, each: protein: 6 grams (29%); carbohydrates: 11 grams (54%); fat: 1.5 grams (16%); calories: 82.5; sodium: 140 mg.; cholesterol: 8.8 mg. | | 11 | exchanges: 1 starch/bread, ?lean meat | | 12 | makes 12 rounds, or appetizers for 6 |
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