| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Scallops |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 1/2 |
lb |
Sea scallops |
| 2 |
tb |
Margarine |
| 1/3 |
c |
Finely chopped onion |
| 2 |
tb |
Minced shallots |
| 1 |
|
Garlic clove; minced |
| 3/4 |
c |
Dry white wine |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Dried thyme |
| 1/8 |
ts |
Ground white pepper |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Shredded Swiss cheese |
INSTRUCTIONS
Place flour in a zip-loc plastic bag; add scallops. Seal and shake to coat.
Remove scallops from bag, shaking off excess flour; set aside. Melt
margarine in a large nonstick skillet over medium heat. Add onion, and
sauté 3 minutes or until lightly browned. Add shallots and garlic, and
sauté 1 minute. Add scallops, wine, and next 4 ingredients (wine through
bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a
boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly
among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil
30 seconds or until cheese melts. Serve immediately.
Per serving: 325 Calories; 9g Fat (29% calories from fat); 33g Protein; 19g
Carbohydrate; 63mg Cholesterol; 429mg Sodium
Recipe by: Cooking Light, Jan/Feb .97
Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Jan 7,
1998
A Message from our Provider:
“Our God is an *_AWESOME_* God!”