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Garlic Scallop Saute

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Submitted by caube

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

1 453.6
POUND G SCALLOPS
¾ 177
CUP ML MILK
or enough to cover
79
4 6E+1
TABLESPOONS ML BUTTER
4 6E+1
TABLESPOONS ML VEGETABLE OIL
4 4
CLOVES CLOVES GARLIC
fresh, minced *
10 1E+1
EACH EACH MUSHROOMS
fresh, sliced
2 2
EACH EACH SHALLOTS
chopped *
1 5
TEASPOON ML LEMON JUICE
1 1
X X SHERRY *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 416 59% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 403mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 61g
Vitamin A 12% Vitamin C 3%
Calcium 19% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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