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CATEGORY CUISINE TAG YIELD
Seafood Fish/sea, Main dish, Soup/stews 4 Servings

INGREDIENTS

1 Bunch flat-leaf parsley
about 2 C
1 Bunch watercress, about
1 1/2 C tough stems
removed
2 Shallots, coarsely chopped
1 1/2 c Water
1 t Salt, plus more for scallops
16 Sea scallops, about 1 lb
Freshly ground pepper
1 t Olive oil
1 t Unsalted butter

INSTRUCTIONS

In a medium saucepan, combine 1 1/2 C parsley, 1 C watercress,
shallots, water, and 1 t salt. Bring to a boil. Reduce heat; cover  and
simmer for 30 minutes. Strain; reserve liquid, Set aside. Season
scallops on both sides with salt and pepper. Heat 1/2 t oil and 1/2 t
butter in a large skillet over medium heat. Cook half the scallops  for
5 minutes, or until golden brown. Turn and cook for 3 more  minutes.
Keep warm; repeat process. Return broth to a boil. In a  blender,
combine remaining parsley and watercress with hot broth.  Cover blender
with a towel to absorb any splashes, hold top firmly in  place, and
puree. Strain, and adjust seasonings. Pour broth into  serving dish;
place scallops on top.  Martha Stewart Living/Feb. & March/94 Scanned &
fixed by Di and Gary  Posted to MM-Recipes Digest V4 #036 by John
Merkel  <jmerk@doitnow.com> on Feb 3, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 162
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 2.5mg
Sodium: 29.2mg
Potassium: 685.8mg
Carbohydrates: 33.5g
Fiber: <1g
Sugar: <1g
Protein: 5.1g


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