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Scallops in Wine

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Yield

4 servings

Prep

30 min

Cook

45 min

Ready

Ingredients

Amount Measure Ingredient Features
2 Dozen scallops * Camera
1 small bottle white wine
dry
* Camera
1 each bay leaves * Camera
½ pound mushrooms Camera
2 large eggs Camera
4-6 slices bread Camera
1 x parsley leaves * Camera
4-6 Quarters lemon * Camera
Low in Saturated Fat, Trans-fat Free

Directions

Wash and drain the scallops, slice up the mushrooms.

Seperate the white from the yolks and lightly beat the yolks.

Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf.

Season to taste and cook in wine at a low heat for 15 minutes.

Remove the scallops from the wine and drain them and place in a warming dish.

Retain the marinade.

Fry the mushrooms in butter at a low heat, stirring constantly.

Bring the marinade to the boil and add ½ teaspoonful of butter.

Thicken with the egg yolks.

Combine with mushrooms and scallops and douse in the wine sauce.

Serve on a bed of bread fried in butter and garnish with parsley and lemon.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 114 28% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 208mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 2% Vitamin C 2%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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