| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 2 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | ts | Olive oil |
| 1/2 | lb | Sea scallops |
| Salt and pepper | ||
| 1/3 | c | Heavy cream |
| 1/4 | ts | Powdered saffron |
INSTRUCTIONS
In a heavy frying pan heat the butter and olive oil over medium heat. Saute the scallops, stirring, about 4 minutes, just until they turn opaque. Season with salt and pepper to taste. Remove scallops to serving platter. Drain any excess fat from pan. Add cream and powdered saffron to the pan and bring to a quick boil. Stir and cook for about 1 minute. Turn off heat and return the scallops to the pan. Stir to coat and return to serving platter. Nutritional info per serving: 307 cal; 20g pro, 4g carb, 23g fat (69%) Source: Kitchen Tropicale Miami Herald; 3/7/96 formatted by Lisa Crawford, Date: 23 Jun 96 00:25:26 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”