| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Scallops, Seafood | 8 | Servings |
INGREDIENTS
| 8 | Shallots, minced | |
| 3 | Tomatoes, diced | |
| 1 | Bulb fennel, sliced thinly | |
| 4 | T | Olive oil |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 | c | Plus 4 tbsp. unsalted |
| butter | ||
| 2 | lb | Scallops |
| 8 | T | Fresh basil, minced |
| 1 | Lemon, grated rind of |
INSTRUCTIONS
Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, saute shallots, tomatoes and fennel in oil until most of the liquid has evaporated (about 2 minutes). Add salt and pepper and continue cooking until liquid is absorbed (about 3 minutes). Set aside to cool. Cut 8 squares of aluminum boil, about 10 inches by 10 inches each. Smear each with 2 tbsps. butter. Place an equal amount of tomato-fennel mixture in center of each foil square. Place 1/4 lb. (about 3/4 cup) scallops on each mound of tomato-fennel mixture. Cut any very large scallops so they will cook evenly. Place 1 tbsp. basil on each mound of scallops, top with 1 1/2 tsp. butter and 1/2 tsp. lemon rind. Seal foil package securely. Refrigerate if not baking immediagely. Place package on a baking sheet and bake until package puff up (about 20 minutes, depending on size of scallops). To serve, place a package on a dinner plate and open carefully at the table so the aroma can be enjoyed. Note: You can substitute cubes of firm-fleshed fish such as salmon, sea bass, halibut or turbot for the scallops. Source: Entertaining Made Easy by California Culinary Academy. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 979
Calories From Fat: 504
Total Fat: 57.3g
Cholesterol: 176.6mg
Sodium: 1073.4mg
Potassium: 1853.8mg
Carbohydrates: 102.3g
Fiber: 2.6g
Sugar: 2.1g
Protein: 24.3g