Scallops En Brochette Recipe
Yield: 12 PiecesRecipe by luhu.jp
Ingredients:
1: French baguette,
2 tsp: Olive oil,
2: Garli cloves, halved
1 tsp: Olive oil,
1/2 lbs: Sea scallops with liquor -, about 12 scallops
1/4 tsp: Cracked black pepper,
1: Lemon, juiced
2: Shallots, minced
2: Garlic cloves, minced
1 large: Tomato, peeled, seeded & chopped
1/2 cup: Fresh oregano, chopped
1/8 tsp: Cayenne, or to taste
Directions:
Slice French bread into rounds, brush with olive oil, and grill or
broil until the bread begins to turn golden. Rub with garlic cloves
and set aside, covering loosely. Brush remaining olive oil over the
bottom of a heavy skillet. Saut
the shallots and garlic until they
begin to color, then add scallops, liquor and lemon juice. Heat until
the scallops begin to look opaque. Add cayenne, oregano, and
tomatoes, stirring to blend. Continue cooking until the scallops are
white and tender. Remove scallops from pan, placing one atop each
round of toast. Heat the sauce for 2 to 3 minutes to reduce, then
spoon tomatoes over scallops and drizzle with remaining sauce.
Nutritional information, each: Protein: 6 grams (29%); Carbohydrates:
11 grams (54%); Fat: 1.5 grams (16%); Calories: 82.5; Sodium: 140 mg.;
Cholesterol: 8.8 mg.
Exchanges: 1 starch/bread, 1/2 lean meat
Makes 12 rounds, or appetizers for 6
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp
broil until the bread begins to turn golden. Rub with garlic cloves
and set aside, covering loosely. Brush remaining olive oil over the
bottom of a heavy skillet. Saut
the shallots and garlic until they
begin to color, then add scallops, liquor and lemon juice. Heat until
the scallops begin to look opaque. Add cayenne, oregano, and
tomatoes, stirring to blend. Continue cooking until the scallops are
white and tender. Remove scallops from pan, placing one atop each
round of toast. Heat the sauce for 2 to 3 minutes to reduce, then
spoon tomatoes over scallops and drizzle with remaining sauce.
Nutritional information, each: Protein: 6 grams (29%); Carbohydrates:
11 grams (54%); Fat: 1.5 grams (16%); Calories: 82.5; Sodium: 140 mg.;
Cholesterol: 8.8 mg.
Exchanges: 1 starch/bread, 1/2 lean meat
Makes 12 rounds, or appetizers for 6
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Source from luhu.jp