Name: Fresh Scallops
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

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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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