| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | T | Extra-virgin olive oil |
| 3/4 | lb | Sea scallops, 20-30 count |
| 2 | T | Minced shallots |
| 1/4 | c | Chardonnay or other full- |
| bodied dry white wine | ||
| 1/4 | c | Evaporated skim milk |
| 2 | T | Small capers |
| 1 | Lime, cut into segments | |
| 1 | T | Fresh minced thyme leaves |
| 4 | Scallop shells for serving | |
| Thyme sprigs for garnish | ||
| Sea salt |
INSTRUCTIONS
1999 In a saute pan, heat the olive oil, add the scallops, and cook for 2 to 3 minutes on one side. Turn them on the other side, add the shallots, and cook for 2 minutes. Add the wine, evaporated milk, capers, lime segments, and thyme. Cook for 2 minutes. Fill each scallop shell with the scallop mixture and decorate with thyme sprigs. Arrange sea salt on a serving plate. Place the filled shells on the sea salt and serve. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 129mg
Potassium: 39mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g