Troy’s Scallops In Garlic Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Primary1, Seafood, Troy | 1 | Servings | |
INGREDIENTS
| 1 | lb | Frozen Scallops**save liquid |
| 1 | T | Garlic powder |
| 3 | T | Olive oil |
| 5 | Garlic cloves | |
| 2 | T | Green onions |
| 1 1/2 | T | Fresh Basil |
| 2 | T | Butter |
| 3/4 | c | Milk |
| 1/2 | c | Chardonnay Wine |
| Corn starch as required | ||
| Pasta-linquine or similar | ||
| Fresh grated parmesan |
INSTRUCTIONS
Defrost scallops, reserve liquid. Fry scallops in olive oil, butter, green onions and garlic and touch of basil. Sprinkle garlic powder on top of scallops. When scallops are 1/2 cooked, add milk, basil (balance) and reserved liquid. Simmer briefly (5-8 minutes). Add wine, simmer 5 minutes. Thicken with corn starch solution and serve. Serve with pasta (linguine or similar pasta). Have some grated parmesan on side. The dish just isn't the same if you toss out the liquid from the defrosted scallops. Don't overcook the dish!!!! Posted to MM-Recipes Digest V3 #238 Date: Sat, 31 Aug 1996 18:03:36 -0700 From: troy & susan deierling <tsdei@northcoast.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 1438
Calories From Fat: 1023
Total Fat: 116.2g
Cholesterol: 225.4mg
Sodium: 2703.7mg
Potassium: 803.8mg
Carbohydrates: 26.9g
Fiber: 3.7g
Sugar: 11.5g
Protein: 75.1g