| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 24 |
|
Scallops; in the 1/2 shell |
| 1/4 |
c |
Finely chopped herbs covered in 1/2 cup; chervil, tarragon, |
|
|
; vegetable oil – oregano, parsley and thyme. |
| 1/2 |
|
Loaf white bread; crusts removed and |
|
|
; blended to make |
|
|
; breadcrumbs |
| 1/2 |
c |
Finely chopped herbs; no oil |
|
|
Fresh ground black pepper |
|
|
Olive oil for drizzling over scallops |
|
|
Rock salt to serve scallops on |
INSTRUCTIONS
Firstly, mix fresh breadcrumbs, chopped herbs and some fresh ground pepper
Arrange the scallops on baking trays, being careful not to overlap them.
Season with salt and pepper and drizzle a little of the herb oil over each
one.
Sprinkle with the herb mie de pain, then drizzle with some olive oil.
Place under the grill or into a very hot oven and cook quickly. The tops
reaching a golden brown colour and the scallops cooked to medium rare.
Serve on rock salt.
Converted by MC_Buster.
Per serving: 211 Calories (kcal); 2g Total Fat; (7% calories from fat); 40g
Protein; 6g Carbohydrate; 79mg Cholesterol; 386mg Sodium Food Exchanges: 0
Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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