Sauteed Scallops With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | T | Unsalted butter |
| 3/4 | lb | Sea scallop, halved |
| horizontally | ||
| 2 | t | Minced peeled fresh |
| gingerroot | ||
| 1 | Shallot, minced | |
| 2 | T | Minced scallion greens |
| 1 | t | Fresh lemon juice, or to |
| taste |
INSTRUCTIONS
In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat saute the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste. Serves 2. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 891
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: 170mg
Sodium: 2318.5mg
Potassium: 2407.8mg
Carbohydrates: 85.6g
Fiber: <1g
Sugar: <1g
Protein: 80g