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CATEGORY CUISINE TAG YIELD
Sami June 1993 1 Servings

INGREDIENTS

1/4 t Dijon-style mustard
1 T Balsamic vinegar
3 T Olive oil
1/2 lb Sea scallops
2 T Minced shallot
1 Bunc watercress, coarse
stems
discarded rinsed
and spundry about
3 cups
1 Carrot, shredded
1/2 c Cooked fresh or thawed
frozen corn
kernels

INSTRUCTIONS

In a small bowl whisk together well the mustard, the vinegar, 2
tablespoons of the oil, and salt and pepper to taste. In a skillet
(preferably non-stick) just large enough to hold the scallops in one
layer heat the remaining 1 tablespoon oil over moderately high heat
until it is hot but not smoking and in it saute the scallops, patted
dry and seasoned with salt and pepper, for 2 minutes on each side, or
until they are just golden and cooked through. With a slotted spoon
transfer the scallops to a bowl and keep them warm. To the skillet  add
the shallot and about 1 tablespoon of the vinaigrette and cook  the
mixture over moderate heat, stirring, until the shallot is  softened.
Remove the skillet from the heat, add the scallops, and  shake the
skillet to coat them with the vinaigrette. In another bowl  toss the
remaining vinaigrette with the watercress, the carrot, and  the corn,
divide the salad between 2 dinner plates, and arrange half  the
scallops around each salad.  Serves 2.  Gourmet June 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 869
Calories From Fat: 392
Total Fat: 44.6g
Cholesterol: 0mg
Sodium: 1469.9mg
Potassium: 1669mg
Carbohydrates: 120.2g
Fiber: 15.9g
Sugar: 23.7g
Protein: 15.9g


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