| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 8 | Servings | |
INGREDIENTS
| 3 | lb | Bay scallops |
| Flour | ||
| Salt to taste | ||
| Pepper to taste | ||
| 1/2 | c | Olive oil |
| 1 | Stick unsalted butter | |
| 1 | Onion, chopped | |
| 1/2 | lb | Mushrooms, sliced |
| 1 | t | Dried thyme |
| 1 | t | Dried basil |
| 1 | c | Dry white wine |
| 4 | Tomatoes, peeled seeded | |
| and chopped | ||
| 1 | up to | |
| 2 | Cloves garlic, minced | |
| 1 | Bunch fresh minced parsley | |
| leaves approximately 1 | ||
| cup | ||
| Fresh lemon juice to taste |
INSTRUCTIONS
Dust scallops with flour and salt and pepper. Saut scallops in 6 Tablespoons of the olive oil and 2 Tablespoons of the butter for 3 to 4 minutes. Transfer to a bowl. Add remaining oil and butter and cook onion for 1 minute. Add mushrooms, thyme, basil and cook 2 or 3 minutes. Add wine and reduce by half. Add tomatoes and juice from scallops and cook until mixture is thick. Stir in scallops and garlic and heat thoroughly. Add parsley, lemon juice and salt and pepper to taste. Yield: 8 servings. ELLEN GOLDEN (MRS. LEX) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 420
Calories From Fat: 227
Total Fat: 25.8g
Cholesterol: 30.5mg
Sodium: 432.5mg
Potassium: 381.6mg
Carbohydrates: 36.7g
Fiber: 2.5g
Sugar: 3.5g
Protein: 6.8g