| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 3/4 |
lb |
Scallops (large sea scallops); cut in half or quarters |
| 1 |
|
Carrot; cut into julienne strips |
| 1/4 |
c |
White wine or water |
| 1/4 |
c |
Chopped fresh mint leaves |
|
|
Salt and pepper |
|
|
Mint sprigs; (for garnish) |
INSTRUCTIONS
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook just to brown the outside without cooking
through, about 1 minute. Transfer the scallops to a plate and set aside.
Add the julienne carrot to the skillet with the white wine and cook until
the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle
the chopped mint over, return the scallops to the skillet and cook,
stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual
plates, garnish with sprigs of mint and serve immediately.
Cal. 208/Total fat 4g/Sat. .3g/Chol. 56mg/Sdm. 291mg/Carbo. 8g/Prot.
29g/Om-3 .3g -recipe created by Simply Seafood Posted by JoAnn Pellegrino
6/98
NOTES : Seafood Alternatives: shrimp, cubed white fish There's more to mint
than a sprig decorating a dessert. Here you'll find how tasty mint can be
when paired with sweetly flavored scallops and carrots. You could also use
basil or arugula in the place of mint, each with deliciously different
results.
Recipe by: http://www.simplyseafood.com
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
28, 1998
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