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Suggest a better description1. Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks. 2. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added. 3. Season to taste and cook in wine at a low heat for 15 minutes. 4. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade. 5. Fry the mushrooms in butter at a low heat, stirring constantly. 6. Bring the marinade to the boil and add 1/2 teaspoonful of butter. Thicken with the egg yolks. 7. Combine with mushrooms and scallops and douse in the wine sauce. 8. Serve on a bed of bread fried in butter and garnish with parsley and lemon. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 113 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 179.8mg | 6 % | |
Potassium 433mg | 11 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 17.2g | 25 % | |
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: 195
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