| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Extra-virgin olive oil |
| 3/4 |
lb |
Sea scallops (20-30 count) |
| 2 |
tb |
Minced shallots |
| 1/4 |
c |
Chardonnay or other full- bodied, dry white wine |
| 1/4 |
c |
Evaporated skim milk |
| 2 |
tb |
Small capers |
| 1 |
|
Lime, cut into segments |
| 1 |
tb |
Fresh minced thyme leaves |
| 4 |
|
Scallop shells for serving |
|
|
Thyme sprigs for garnish |
|
|
Sea salt |
INSTRUCTIONS
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, 1999
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