Bay Scallops With Lime And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Scallops | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Very fresh raw bay scallops* |
| 3 | T | Fresh lime juice |
| 1 | c | Creme fraiche OR sour cream |
| OR reduced-fat sour cream | ||
| Freshly ground black pepper | ||
| Radicchio OR lettuce leaves | ||
| for serving |
INSTRUCTIONS
Garnish: watercress and lime peel Put the scallops in a bowl and toss them with lime juice. Chill until ready to serve. just before serving, pour off the lime juice and fold in crime fraiche or sour cream. Season with pepper (do not add salt). Serve on radicchio or lettuce leaves and garnish with a sprig of watercress and fine shreds of lime peel. *Physicians advise thatpeople whose immune systems have been weakened by illness (such as diabetes or cancer) or by long-term steroid use not eat raw seafood. NOTES : NOTES:If you are an accomplished cook, this elegant appetizer will take two minutes to prepare. A beginner may need an extra 30 seconds. Posted to MC-Recipe Digest by "Jeanne T. Elledge" <jeanne@atlantic.net> on Dec 03, 1997
A Message from our Provider:
“Jesus: Peacemaker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 64.6mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: <1g