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Pan-seared Sea Scallops With Fresh Herb Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables 4 Servings

INGREDIENTS

8 Sea scallops -, abt 1/2 lb
2 T Unsalted butter
2 Shallots, chopped fine
1/4 c Reisling or other dry white
wine
1 T White vinegar
1/2 c Fish stock
2 T Extra-virgin olive oil
Coarse salt, to taste
Freshly-ground white pepper
1 T Vegetable oil, for cooking
2 T Finely-chopped fresh herbs
such as
Parsley, chives and
tarragon

INSTRUCTIONS

Remove the tough musclelike membrane from the side of each scallop.
Heat 1 tablespoon butter in a small saucepan over medium heat. Saute
shallots until soft. Add wine and vinegar; reduce until nearly
evaporated. Add fish stock, and bring to a gentle boil. Add 1
tablespoon olive oil, and whisk until well blended.  Strain the
resulting sauce through a fine sieve into a blender; return  shallots
to saucepan. Add 1 tablespoon butter, and 1 tablespoon olive  oil, and
blend until emulsified, about 10 seconds. Return liquid to  pan.  Heat
a 10-inch saute pan on medium-high heat. Season both sides of  scallops
with salt and pepper to taste. Add vegetable oil. When hot  but not
smoking, add scallops and more oil if needed.  Add herbs to sauce;
blend well. Place scallops on a plate; surround  with sauce; serve.
Serves 4 as a first course, 2 as a main course.  Source: "Martha
Stewart Living Magazine, Feb 1997" S(Formatted for  MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 157 Calories (kcal);
17g Total Fat; (95% calories from  fat); trace Protein; 1g
Carbohydrate; 18mg Cholesterol; 31mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3  Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 382
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 15.6mg
Sodium: 151.9mg
Potassium: 839.8mg
Carbohydrates: 38.4g
Fiber: <1g
Sugar: 1.8g
Protein: 5.8g


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