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Suggest a better descriptionFinely julienne vegetables. Bring water and wine to full boil with bouquet garni. Plunge vegetables into boiling liquid & cook until liquid returns to boil. Remove vegetables with skimmer & plunge into cold water. Season with salt and pepper & cool in deep bowl. Return broth to boil & add scallops. Cook for 30 seconds, then drain and cool in separate bowl. Pour equal parts of Dill Vinegar Dressing over the vegetables & the scallops. Cover each bowl & marinate in refrigerator for a minimum of 1 hour. Cover 6 salad plates with lettuce leaves. Divide vegetables over. Top with scallops. Serve immediately. DILL VINEGAR DRESSING: In a small bowl, whisk together the vinegar, salt and pepper. Beating vigorously, slowly add the oil to the vinegar. Add the dill and taste for seasoning. LE BAGATELLE K. ST, NW, WASH. DC., WINE: POUILLY-FUISSE, LES PAULETTES,79 From the
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 441 | ||
Calories from Fat: 333 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 37mg | 11 % | |
Sodium 217.9mg | 8 % | |
Potassium 475.2mg | 13 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.2g | ||
Protein 19.4g | 28 % | |
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: 441
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