| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 | lb | Scallops |
| Flour | ||
| 4 | T | Butter |
| 2 | Cloves garlic, minced | |
| 1 | c | Diced fresh tomatoes |
| 1/4 | c | Minced parsley |
| 1 | T | Lemon juice |
| Salt and pepper |
INSTRUCTIONS
Cut scallops in half. Dry on paper towels, then dust lightly with flour. Heat butter in a skillet, add garlic and mix. Add scallops and saut until they are lightly brown. Stir in tomatos, parsley and lemon juice. Season with salt and pepper. Suggested Wine: Chenin Blanc, Sauvignon Blanc NOTES : Don't overcook the scallops! Remove from pan as soon as they are cooked. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 470
Calories From Fat: 162
Total Fat: 18.5g
Cholesterol: 77.1mg
Sodium: 543.2mg
Potassium: 307.9mg
Carbohydrates: 62.2g
Fiber: 1.9g
Sugar: 1.2g
Protein: 14.2g