| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sea scallops; patted dry |
|
|
All purpose flour |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Butter; (1/4 stick) |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Water |
| 1 |
ts |
Dijon mustard |
INSTRUCTIONS
Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large
skillet over high heat. Add scallops; saute until brown and just cooked
through, about 3 minutes per side. Remove skillet from heat. Using tongs,
transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water
and mustard to skillet and scrape up browned bits. Place skillet over
medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes.
Season sauce with salt and pepper; spoon over scallops.
Makes 4 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat);
76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food
Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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