Basic information

Name:
Scallops en brochette
Yield:
12
Categories
Lang:
en
User:
matiaspalomec



Ingredients

2 tsp
 Olive oil
 Garli cloves; halved
 Shallots; minced
 Garlic cloves; minced
125 tsp
 Cayenne, or to taste
1/4 tsp
 Cracked black pepper
1/2 lb
 Sea scallops with liquor -(about 12 scallops)
1/2 c
 Fresh oregano, chopped
1 tsp
 Olive oil
1 large
 Tomato - peeled, seeded & chopped
 French baguette
 Lemon; juiced



Instructions:

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

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