Scallops A La Meuniore (Sauteed Scallops With Brown Butter) Recipe

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Servings: 4

Ingredients

Cost per serving $4.45 view details
  • 1 1/2 lb Bay scallops (preferably Nantucket) rinsed, liquid removed
  • 1 c. Lowfat milk
  • 2 lb Spinach stems discarded
  •     and leaves washed well, liquid removed
  • 1 stk Unsalted butter - (1/2 c.) plus
  • 3 Tbsp. Unsalted butter
  •     Freshly-grated nutmeg to taste
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. Vegetable oil
  • 1/2 c. All-purpose flour for dredging
  •     scallops
  •     Juice of 1/2 lemon
  • 1/3 c. Chopped fresh parsley leaves

Directions

  1. Throw away the small, tough muscle from the side of each scallop and in a bowl let the scallops soak in the lowfat milk, covered and chilled, for 1 hour. While the scallops are soaking, in a large saucepan steam the spinach in the water clinging to its leaves, covered, over moderately-high heat for 3 to 4 min, or possibly till it is wilted. Drain the spinach in a colander, squeeze it dry in a kitchen towel, and coarsely chop it. Drain the scallops and pat them dry.
  2. In a small skillet cook the spinach in 2 Tbsp. of the butter over moderate heat, stirring, till it is warm and season it with the nutmeg and salt and pepper to taste. Spread the spinach on a heated platter and keep it hot, covered.
  3. Divide the oil and four Tbsp. of the remaining butter between two heavy skillets and heat the fat over moderately-high heat till it is golden brown. While the fat is heating, working in batches, dredge the scallops in the flour and in a large sieve shake off the excess. Divide the scallops between the skillets, in the warm fat saute/fry them, stirring and separating them with a fork, for 1 to 2 min, or possibly till they are opaque and light golden brown, and transfer them with a slotted spoon to the bed of spinach. Season the scallops with the lemon juice and salt and pepper and sprinkle them with the parsley.
  4. In a small saucepan heat the remaining five Tbsp. butter over moderately-high heat till it is golden and has a nut-like fragrance and pour the brown butter carefully over the scallops.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 311g
Recipe makes 4 servings
Calories 640  
Calories from Fat 417 65%
Total Fat 47.31g 59%
Saturated Fat 21.55g 86%
Trans Fat 0.35g  
Cholesterol 145mg 48%
Sodium 319mg 13%
Potassium 715mg 20%
Total Carbs 19.54g 5%
Dietary Fiber 0.6g 2%
Sugars 3.3g 2%
Protein 33.88g 54%
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