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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Grains Scallops, Seafood, Sun-dried 4 Servings

INGREDIENTS

MICHAEL ROBERTS
1 T Vegetable oil
1 1/2 lb Bay scallops, or large
sea scallops halve
4 T Pine nuts
1 T Shallots, mince fine
1 t Garlic, mince fine
1/2 c Dry white wine
2 T Fresh lemon juice
1/2 c Oil-pk sun-dried tomatoes
drain pat with p/towels
6 T Unsalted butter
2 T Parsley, chop fine
Salt and pepper to taste

INSTRUCTIONS

IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a
towel. Heat the oil in a large skillet over high heat. When the oil  is
almost smoking, toss in the scallops and cook for 30 seconds  without
stirring. Stir with a wooden spoon and let cook another  minute. Using
a slotted spoon, remove the scallops to a plate. They  should be only
partially cooked. Discard the fat from the skillet.  Return the skillet
to high heat, add the shallots, garlic, wine,  lemon juice and dried
tomatoes. Boil, reducing wine by half.  Meanwhile, the scallops will
have released a certain amount of  liquid. Pour this into the pan and
reduce until thick. Return the  scallops and add the pine nuts to the
pan, reduce the heat to low,  whisk in the butter and add the chopped
parsley, salt and pepper.  Pour onto a serving platter. Source: Trump's
Restaurant, Los Angeles  (wrv)  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 232
Total Fat: 26.7g
Cholesterol: 45.8mg
Sodium: 4.1mg
Potassium: 85.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 1.4g


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