| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Swiss | Shellfish, Main dish, Low-cal | 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 | (1 ounce) shredded Swiss cheese |
INSTRUCTIONS
*You can substitute 3/4 cup low-salt chicken broth for wine, if desired. 1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside. 2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and saute 3 minutes or until lightly browned. Add shallots and garlic, and saute 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. CALORIES 297 (28% from fat); FAT 9.1g (sat 2.5g, mono 3.1g, poly 2.4g); PROTEIN 32.7g; CARB 19.2g; FIBER 0.7g; CHOL 63mg; IRON 1.6mg; SODIUM 437mg; CALC 124mg Posted to MM-Recipes Digest V4 #081 by Julie Bertholf <jewel1@ix.netcom.com> on Mar 21, 1997
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