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Scallops in Wine

 

53

Yield

4

servings

Prep

30

min

Cook

45

min

Ready

Low in Saturated Fat, Trans-fat Free
 

Ingredients

2 Dozen scallops
*
1 small bottle white wine
dry
*
1 each bay leaves
*
½ pound mushrooms
2 large eggs
4-6 slices bread
1 x parsley leaves
*
4-6 Quarters lemon
*

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

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 11428% of calories 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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