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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

4 Live large sea scallops in
the shell
1/4 c Extra virgin olive oil
Salt and pepper
2 T Sliced chives
1 T Finely minced shallot
1 Lemon
Rustic sourdough toast

INSTRUCTIONS

Clean scallops well, removing any sand and the mussel which connects
it to the shell. Slice the scallop very thinly. Place the slices in
one layer around the inside of the shell. Brush the top of the  scallop
lightly with olive oil. Season with salt and pepper. Garnish  with the
shallot and chives. Repeat with the 3 remaining scallops.  Just before
serving, lightly sprinkle each with lemon juice. Serve  with the rustic
sourdough toast.  Yield: 4 servings  NOTES : Recipe courtesy of Eric
Ripert, Le Bernardin  Recipe by: Cooking Live Show #CL9054  Posted to
MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Feb 7, 1998

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 189.5mg
Carbohydrates: 41.7g
Fiber: 1.5g
Sugar: 1.6g
Protein: 6.8g


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