| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood – e, Seafoods -, Salads |
2 |
Servings |
INGREDIENTS
| 7 |
tb |
Butter |
| 6 |
|
Whole sea scallops |
| 8 |
oz |
Mushroom caps — quartered |
| 1 |
tb |
Fresh ginger root — grated |
| 1 |
cn |
Water chestnuts, canned — |
|
|
Drained |
|
|
Sliced |
| 2 |
|
Whole lemon — juiced |
| 1 |
pk |
Fresh spinach — rinsed and |
|
|
Drained |
|
|
Canola oil |
INSTRUCTIONS
Melt 2 tablespoons butter in a large skillet over moderate-high heat. Add
scallops and cook until slightly firm to touch while remaining milky white.
Remove scallops from skillet.
Saute mushrooms in 1-2 tablespoons butter in same skillet. Add ginger and
water chestnuts. Reduce liquid by half. Add juice of 1 lemon or to taste.
Remove from heat and quickly stir in 3-4 tablespoons chilled butter. (This
will allow the sauce to thicken.) Return scallops to skillet and heat
thoroughly.
In large bowl, sprinkle spinach with remaining lemon juice and drizzle with
canola oil. Cover with wax paper and microwave on high for approximately 1
minute. Arrange wilted leaves on each plate, top with scallops and sauce.
Posted to EAT-L Digest - 08 Jun
Date: Sun, 9 Jun 1996 09:27:10 -0500
From: Sharon <jouet@TELALINK.NET>
Recipe By : Dining by Fireflies
A Message from our Provider:
“Jesus: Never-ending fulfillment”