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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 appetiser 145g Recipe makes 2 appetiser) The following items or measurements are not included below: 2 tablespoons fresh herbs of choice |
||
| Calories 167 | ||
| Calories from Fat 66 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 146mg | 6% | |
| Potassium 329mg | 9% | |
| Total Carbohydrate 4.2g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.7g | ||
| Protein 15.2g | 30% | |
Super Simple Scallops
By: Aus/NZ Hosts
Dec 19, 2007
Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992
2 appetiser
Ingredients
- 12 scallops, on the shell if possible
- 1 tablespoon olive oil
- 2 tablespoons fresh herbs of choice (we suggest parsley, lemon thyme or chives)
- 1/4 cup white wine
- 2 tablespoons lemon juice
- freshly ground salt and pepper
Directions
1
Remove the scallops from the shell.2
Heat the olive oil in a pan over medium high heat.3
Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.4
Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.5
Drizzle a little of the sauce over each scallop, distributing the herbs evenly.6
serves 2 as an appetiser.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Scallops
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Chef floWer
On Apr 24, 2008
So yummy and so easy! I used home grown parsley and some lemon zest but kept to the ingredients list. I couldn't find scallops in shells so I served these on a small rectangle plate and I put a teaspoon of the herb mix on top of the scallops, then garnish them with a parsley leaf each. These are so delicious I wish I had made more then 12. Thank you Aus/NZ Chef's
From: Peter J
On Feb 3, 2008
Mmmm! I was a bit sceptical how on how well things would reduce in the last step and how the herbs would blend but it was just terrific. Unfortunately I didn't have any scallops on the half shell but it was still great over shelled scallops on a small plate. I used fresh thyme and basil for the herbs which were the only fresh ones I had on hand.
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