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Nutrition Facts
Serving Size 1 (387g) Recipe makes 4 servings
Calories 502
Calories from Fat 325		(64%)
Amount Per Serving		%DV
	Total Fat 36.2g	55%
	Saturated Fat 22.0g	110%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 447mg		18%
Potassium 887mg		25%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 1.6g	6%
	Sugars 3.4g
Protein 31.3g		62%
detailed view... how is this calculated?

Scallops Italian

Recipe #64996 | 30 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Dawnab
Jun 18, 2003

Recipe from The Ark cookbook

SERVES 4 (change servings and units)

Ingredients

6 ounces unsalted butter
1 1/2 lbs bay scallops
all-purpose flour, for dusting
2 cups mushrooms, sliced
2 teaspoons shallots, minced
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce
4 cloves garlic, minced
1/2 cup Italian parsley, chopped
6 ounces clam juice
3/4 cup plum tomato, diced
1/2 cup green onion, thinly sliced
salt and pepper
seasoned bread crumbs, dry
parmesan cheese

Directions

1
Heat butter in skillet.
2
Dredge scallops lightly in flour.
3
Add to skillet scallops, mushrooms, shallots, lemon juice, tobasco, salt and pepper.
4
When scallops are heated on one side, turn and add garlic, parsley, clam juice, tomatoes and green onion.
5
Blend well.
6
Remove to oven proof casserole, sprinkle with bread crumbs and parmesan.
7
Place in 450 oven on top rack for about 7 minutes or until top is brown and liquid bubbles.

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Featured Reviews for This Recipe

From: Tweeky

On Oct 28, 2003

Mean Chef, I am proud to be the first to rate this recipe. This was wonderful! I did make a couple of small changes but not really of much consequence I am sure. I used only 4 oz. of salted butter, since that is what I had on hand (6 oz. seemed like to much). I also used regular parsley since that is what I had. Next time I will sprinkle much less sparingly with breadcrumbs and more freely with parmesan cheese. I did slide the casserole under the broiler for about 1 minute to brown the top. Thank you for a great recipe to add to my repetoire. Tweeky.

2 people found this review helpful

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From: *Shelly*

On Nov 16, 2004

This made me puke but I loved it anyway. LOL Seriously I apparently have a slight allergy to scallops but I did enjoy this dish depite it making me sick. I like the combo of the scallops with the mushrooms especially, but I am known to be a mushroom freak. This is a lovely, homey kind of seafood dish that I think most would enjoy (even those that swear themselves to be seafood haters — the poor dears LOL). Good, tasty and classy. Definitely try this.

1 person found this review helpful

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