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CATEGORY CUISINE TAG YIELD
Sami Import, New, Text 1 Servings

INGREDIENTS

2 T Butter
2 T Or so of flour for dusting
1 1/4 lb Scallops. trimmed of their
"foot"
Salt and freshly ground
black pepper
2 T Olive oil
Small red cabbage, cut into
long strips
Garlic clove, minced
2 T Dry white wine or white
balsamic vinegar
2 T Chopped parsley

INSTRUCTIONS

Heat some butter in a non-stick skillet. Lightly dust the scallops
with flour on one side only; shake off excess. When hot, add the
scallops, floured side down, and saute, over moderate high heat,
without moving for 2 to 3 minutes or until one side develops a crust.
Put a lid on the scallops to help finish steaming the top or, if the
heat is high enough, the scallops will cook from the bottom through  to
the top. Lightly season with salt and pepper.  Heat the olive oil in a
skillet. When hot add the cabbage and garlic  and saute for a few
minutes just long enough to wilt it down. (You  may need to add a touch
of water to help it wilt down.) Remove from  heat and add white wine to
taste. Season with salt and pepper. To  serve, pile some cabbage in the
center of a plate and top the plate  with scallops, putting the browned
side up. Garnish with parsley if  you wish. Yield: 4 servings Recipe By
:COOKING MONDAY TO FRIDAY SHOW  #MF6731  Posted to MC-Recipe Digest V1
#316  Date: Tue, 26 Nov 1996 08:12:19 -0500  From: Meg Antczak
<meginny@frontiernet.net>

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 530
Calories From Fat: 446
Total Fat: 50.5g
Cholesterol: 61.1mg
Sodium: 341.6mg
Potassium: 651.3mg
Carbohydrates: 15g
Fiber: 5.7g
Sugar: <1g
Protein: 3.5g


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