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Suggest a better descriptionCook onions in a small saucepan for 5 minutes or until tender and translucent but not browned. Stir in shallots or onions, and garlic. Cook slowly 1 minute more. Set aside. Dry scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour. saute scallops quickly in 2 tbs butter and 1 tbs olive or vegetable oil for 2 minutes. Pour wine into skillet with scallops. Add herbs and cooked onion mixture. Cover skillet and simmer 5 minutes. Uncover and if necessary, boil down sauce rapidly for a minute until lightly thickened. Discard bay leaf. Spoon scallops and sauce into shells. Sprinkle with cheese and dot with butter. Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through and to brown cheese slightly. Recipe By : Julia Child Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 19:38:40 -0400 From: Ken Raymond
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 17 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 14.1mg | 0 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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