| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Fish, Seafood |
12 |
Pieces |
INGREDIENTS
| 1 |
|
French baguette |
| 2 |
ts |
Olive oil |
| 2 |
|
Garli cloves; halved |
| 1 |
ts |
Olive oil |
| 1/2 |
lb |
Sea scallops with liquor (about 12 scallops) |
| 1/4 |
ts |
Cracked black pepper |
| 1 |
|
Lemon; juiced |
| 2 |
|
Shallots; minced |
| 2 |
|
Garlic cloves; minced |
| 1 |
lg |
Tomato peeled, seeded & chopped |
| 1/2 |
c |
Fresh oregano, chopped |
| 1/8 |
ts |
Cayenne, or to taste |
INSTRUCTIONS
Slice French bread into rounds, brush with olive oil, and grill or broil
until the bread begins to turn golden. Rub with garlic cloves and set
aside, covering loosely. Brush remaining olive oil over the bottom of a
heavy skillet. Saut. the shallots and garlic until they begin to color,
then add scallops, liquor and lemon juice. Heat until the scallops begin to
look opaque. Add cayenne, oregano, and tomatoes, stirring to blend.
Continue cooking until the scallops are white and tender. Remove scallops
from pan, placing one atop each round of toast. Heat the sauce for 2 to 3
minutes to reduce, then spoon tomatoes over scallops and drizzle with
remaining sauce.
Nutritional information, each: Protein: 6 grams (29%); Carbohydrates: 11
grams (54%); Fat: 1.5 grams (16%); Calories: 82.5; Sodium: 140 mg.;
Cholesterol: 8.8 mg.
Exchanges: 1 starch/bread, 1/2 lean meat
Makes 12 rounds, or appetizers for 6
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market Meal-Master compatible format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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