CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Scallops | 4 | Servings |
INGREDIENTS
2 | T | Unsalted Oleo, 1/4 Stick |
1 1/2 | lb | Bay Scallop |
2/3 | c | Dry Vermouth |
1 | T | Lemon Juice |
1/2 | t | Finely Grated Lemon Peel |
1/4 | c | Chopped Fresh Dill OR |
1/2 | t | Dried Dillweed |
1/4 | t | Freshly Ground Pepper |
INSTRUCTIONS
Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately. Posted to recipelu-digest Volume 01 Number 367 by RecipeLu <recipelu@geocities.com> on Dec 13, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 69.7mg
Sodium: 1141.3mg
Potassium: 647.2mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: <1g
Protein: 35.6g