Bay Scallops with Smoked Salmon And Balsamic Vinegar Sauc
Bay Scallops with Smoked Salmon And Balsamic Vinegar Sauc Preparation
In a small bowl, combine 2 tablespoons of the olive oil with the vinegar, a little salt and pepper, and the salmon. Just before serving, put the shells on a baking sheet covered with crumpled aluminum foil so the shells stay flat. Preheat the broiler. Arrange the scallops in their shells and spoon on the smoked salmon mixture. Season lightly with salt and pepper and slide under the broiler for about 3 minutes, until the tops of the scallops turn opaque. Decorate each scallop with a tiny pinch of chives. Serve immediately. Yield: 6 servings Per serving: 101 Calories (kcal); 4g Total Fat; (33% calories from fat); 16g Protein; 1g Carbohydrate; 20mg Cholesterol; 667mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9407 Converted by MM_Buster v2.0n.
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