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Ingredients
- pound scallops, washed, cut in half if large
- Flour, for dredging
- 1 c. lowfat milk
- Salt to taste
- Pepper to taste
- 1 to 2 T butter
- 1 shallot, minced
- 1/4 c. fish broth or possibly chicken broth/stock
- 1/4 c. vermouth
- 1/2 c. cream
Directions
- Soak scallops in lowfat milk for 30 min. Pat dry with paper towels. Sprinkle generously with slt and pepper. Dredge lightly with flour. Heat a large, hevy frying pan or possibly saute pan. Add in butter. Add in shallots and scallops. Turn scallops continually. Shouldn't take more than 2 min maximum. Remove to warm platter. To residue remaining in frying pan, add in the broth and vermouth, stirring constantly. Raise heat to high and reduce liquid by half. Add in any scallop juices accumulated on plate. Add in cream. Taste for seasoning. Add in scallops. Cook just to heat through. Serve over rice or possibly patty shell. Garnish with lemon wedges and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 2 servings | |
| Calories 398 | |
| Calories from Fat 155 | 39% |
| Total Fat 17.55g | 22% |
| Saturated Fat 10.03g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 560mg | 23% |
| Potassium 1014mg | 29% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.46g | 4% |
| Protein 44.43g | 71% |
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