| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
|
Miamiherald, Seafood |
2 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 3/4 |
lb |
Scallops |
| 1/4 |
c |
Dry sherry |
| 3 |
tb |
Coarse-grain mustard |
| 1 |
tb |
Heavy cream |
|
|
Salt and pepper |
INSTRUCTIONS
Rinse, drain and pat dry scallops. Spray a nonstick
skillet wqith vegetable oil and heat over medium heat.
Add scallops and saute 1 minute.
Transfer scallops to a dish. Add sherry to skillet
and cook to reduce liquid for 30 seconds. Stir in
mustard. Add cream and return scallops to skillet to
warm through, about 30 seconds. Season to taste with
salt and pepper.
Nutritional info per serving: 239 cal; 30g pro, 8g
carb, 6g fat(21%) Exchanges: 3.4 meat, .8 fat
Source: Dinner in Minutes, Miami Herald, 8/31/95
format: 8/5/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #212
Date: 06 Aug 96 01:11:13 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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