Scallops With White Butter Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Scallops |
| Salt and freshly ground | ||
| pepper | ||
| 1 1/2 | c | White wine |
| A little lemon juice | ||
| 3 | oz | Snow peas or thinly sliced |
| green beans | ||
| 1 | T | Chopped green onion |
| 4 | oz | Butter cut in pieces |
| A few chives to garnish |
INSTRUCTIONS
Remove any beards from the scallops then wash. Carefully remove the roes and lay on paper towels to dry. Season with salt and pepper. Poach the scallops and roes in wine and lemon juice for approx. 2 mins. Remove and keep warm. String snow peas drop into boiling salted watr for 1 min., drain, do the same with beans if using. Add the green onion to the poaching liquid and reduce to about 1/2 cup. Over a gentle heat, add butter a little at a time, whisking it in to make a sauce (the consistency of pouring cream). Serve with crusty bread to mop up the lovely sauce. Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on Feb 18, 94.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3133
Calories From Fat: 1626
Total Fat: 184.7g
Cholesterol: 754.1mg
Sodium: 4683mg
Potassium: 2778.5mg
Carbohydrates: 235.8g
Fiber: 18.3g
Sugar: 13.5g
Protein: 87.9g