| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 4 | Live large sea scallops in | |
| the shell | ||
| 1/4 | c | Extra virgin olive oil |
| Salt and pepper | ||
| 2 | T | Sliced chives |
| 1 | T | Finely minced shallot |
| 1 | Lemon | |
| Rustic sourdough toast |
INSTRUCTIONS
Clean scallops well, removing any sand and the mussel which connects it to the shell. Slice the scallop very thinly. Place the slices in one layer around the inside of the shell. Brush the top of the scallop lightly with olive oil. Season with salt and pepper. Garnish with the shallot and chives. Repeat with the 3 remaining scallops. Just before serving, lightly sprinkle each with lemon juice. Serve with the rustic sourdough toast. Yield: 4 servings NOTES : Recipe courtesy of Eric Ripert, Le Bernardin Recipe by: Cooking Live Show #CL9054 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 189.5mg
Carbohydrates: 41.7g
Fiber: 1.5g
Sugar: 1.6g
Protein: 6.8g