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Ингредиенты
- 1 c. dry vermouth
- 1/2 c. water
- 1/2 teaspoon salt
- 4 peppercorns
- 1 bay leaf
- 2 sprigs parsley
- 2 lbs. scallops
- 10 tbsp. butter
- 1 onion, sliced
- 1/2 pound mushrooms, sliced
- 3 med. tomatoes, peeled, seeded, and minced
- 4 tbsp. all-purpose flour
- 1 c. reserved court bouillon (given below)
- 2 tbsp. light cream
- Bread crumbs
- Paprika
Инструкции
- Preheat oven to 400 degrees. In a large saucepan, combine and bring to a boil the vermouth, water, salt, peppercorns, bay leaf, and parsley. Simmer for 10-15 min to make a court bouillon. Add in scallops and poach for 2 min. Remove scallops and set aside. Strain court bouillon and reserve.
- Place scallops in a large mixing bowl. Heat 4 Tbsp. butter in a skillet and saute/fry onion, mushrooms, and tomatoes for 10 min till soft. Remove from heat and add in to scallops. Heat 4 Tbsp. butter in saucepan till foamy, add in the 4 Tbsp. flour and cook for 3 min. Slowly add in 1 c. reserved court bouillon and cook, stirring constantly till well blended and thickened.
- Blend cream into sauce. Add in to scallop mix in bowl and mix thoroughly. Place in scallop shells or possibly 2 qt casserole dish, sprinkle with bread crumbs, and dot with remaining butter. Bake for 25-30 min. Dust with paprika. Serve over spaghetti, if you like. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 143 | 53% |
| Total Fat 16.26g | 20% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 437mg | 18% |
| Potassium 591mg | 17% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.12g | 1% |
| Protein 21.1g | 34% |
