Home - By Category - Recipe - Fish Page 6 | Seafood Page 8

Scallops En Brochette

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SCALLOPS EN BROCHETTE
 Categories: Fish, Seafood
      Yield: 12 Pieces
 
      1    French baguette
      2 ts Olive oil
      2    Garli cloves; halved
      1 ts Olive oil
    1/2 lb Sea scallops with liquor
           --(about 12 scallops)
    1/4 ts Cracked black pepper
      1    Lemon; juiced
      2    Shallots; minced
      2    Garlic cloves; minced
      1 lg Tomato
           -- peeled, seeded & chopped
    1/2 c  Fresh oregano, chopped
    1/8 ts Cayenne, or to taste
 
  Slice French bread into rounds, brush with olive oil, and grill or
  broil until the bread begins to turn golden. Rub with garlic cloves
  and set aside, covering loosely. Brush remaining olive oil over the
  bottom of a heavy skillet. Saut‚ the shallots and garlic until they
  begin to color, then add scallops, liquor and lemon juice. Heat until
  the scallops begin to look opaque. Add cayenne, oregano, and
  tomatoes, stirring to blend. Continue cooking until the scallops are
  white and tender. Remove scallops from pan, placing one atop each
  round of toast. Heat the sauce for 2 to 3 minutes to reduce, then
  spoon tomatoes over scallops and drizzle with remaining sauce.
  
  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.
  
  Exchanges: 1 starch/bread, 1/2 lean meat
  
  Makes 12 rounds, or appetizers for 6
  
  Copyright Whole Foods Market, 1995, wfm@wholefoods.com
  (http://www.wholefoods.com/wf.html) Reprinted with permission from
  Whole Foods Market Meal-Master compatible format courtesy of Karen
  Mintzias
 
MMMMM

Display Recipe for Import.