| 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 Converted by MM_Buster v2.0n.
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