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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Cooking liv, Import 1 Servings

INGREDIENTS

1 1/2 lb Bay scallops, preferably
Nantucket rinsed and
drained
1 c Milk
2 lb Spinach, coarse stems
discarded and the leaves
washed well and drained
1 Stick plus 3 tablespoons
unsalted butter 1/2
cup
Freshly grated nutmeg to
taste
Salt and Pepper
1/4 c Vegetable oil
1/2 c All-purpose flour for
dredging the scallops
about
1/2 Lemon, juice of
1/3 c Minced fresh parsley leaves

INSTRUCTIONS

Discard the small, tough muscle from the side of each scallop and in  a
bowl let the scallops soak in the milk, covered and chilled, for 1
hour. While the scallops are soaking, in a large saucepan steam the
spinach in the water clinging to its leaves, covered, over moderately
high heat for 3 to 4 minutes, or until it is wilted. Drain the  spinach
in a colander, squeeze it dry in a kitchen towel, and  coarsely chop
it. Drain the scallops and pat them dry. In a small  skillet cook the
spinach in 2 tablespoons of the butter over moderate  heat, stirring,
until it is hot and season it with the nutmeg and  salt and pepper to
taste. Spread the spinach on a heated platter and  keep it warm,
covered.  Divide the oil and four tablespoons of the remaining butter
between  two heavy skillets and heat the fat over moderately high heat
until  it is golden. While the fat is heating, working in batches,
dredge  the scallops in the flour and in a large sieve shake off the
excess.  Divide the scallops between the skillets, in the hot fat sautJ
them,  stirring and separating them with a fork, for 1 to 2 minutes, or
until they are opaque and light golden, and transfer them with a
slotted spoon to the bed of spinach. Season the scallops with the
lemon juice and salt and pepper and sprinkle them with the parsley.  In
a small saucepan heat the remaining five tablespoons butter over
moderately high heat until it is golden brown and has a nutlike
fragrance and pour the brown butter carefully over the scallops.
Yield: 4 Servings NOTES : (Sauteed Scallops with Brown Butter)  Recipe
by: Cooking Live Show #CL8796  Posted to MC-Recipe Digest V1 #376, by
Angele Freeman  <jfreeman@netusa1.net> on Fri, 17 Jan 1997.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1975
Calories From Fat: 1409
Total Fat: 160.3g
Cholesterol: 263.5mg
Sodium: 3061.4mg
Potassium: 3348.1mg
Carbohydrates: 108.5g
Fiber: 36.1g
Sugar: 18.9g
Protein: 52.7g


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