CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Mexican |
|
4 |
servings |
INGREDIENTS
16 |
|
Sea scallops -; (abt 1 1/2 lbs) |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper; to taste |
1/4 |
c |
Vegetable oil; plus |
2 |
tb |
Vegetable oil |
1/4 |
c |
Drained capers |
1/4 |
c |
Mixed chopped herbs; such as |
|
|
Parsley; chervil, and basil |
1 |
|
Lemon; cut into wedges |
INSTRUCTIONS
Season scallops on each side with salt and pepper. In a large skillet, heat
1 tablespoon vegetable oil over medium heat until just to the smoking
point. Add 8 scallops to the pan, and saute until golden brown, about 2
minutes per side. Remove from pan to a warm plate. Repeat with remaining
scallops. In a second skillet, heat 1/4 cup vegetable oil over medium-high
heat. Add capers, and cook until they open, about 1 minute. Remove with a
slotted spoon to a plate lined with paper towels. Place 4 sea scallops on
each of 4 plates. Garnish each plate with 1 tablespoon fried capers, 1
tablespoon fresh chopped herbs, and a wedge of lemon. Serve immediately.
Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 184 Calories (kcal); 20g Total Fat; (96% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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