| 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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