Wash scallops well to remove sand. Place in small bowl and cover with milk. Let stand for 10 minutes. Drain well and coat with flour. shake off excess flour and set aside. Melt butter in large skillet, add oil and half the garlic and cook a few seconds. Add mushrooms, shallots and remaining garlic. Stir constantly until done. Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done. Remove scallops to serving platter and keep warm. Add a dash of sherry and deglaze the pan. Pour over scallops and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4|
|Calories from Fat: 115 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 68.4mg||21 %|
|Sodium 272.3mg||9 %|
|Potassium 683.7mg||18 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.7g|
|Protein 22.4g||32 %|
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Calories per serving: 280
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