Sauteed scallops with mint and carrots
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| ¾ | pounds | Scallops (large sea scallops); cut in half or quarters |
| 1 | Carrot; cut into julienne strips | |
| ¼ | cup | White wine or water |
| ¼ | cup | Chopped fresh mint leaves |
| Salt and pepper | ||
| Mint sprigs; (for garnish) | ||
Directions
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook just to brown the outside without cooking through, about 1 minute. Transfer the scallops to a plate and set aside.
Add the julienne carrot to the skillet with the white wine and cook until the carrots are brightly colored and just tender, 2 to 3 minutes. Sprinkle the chopped mint over, return the scallops to the skillet and cook, stirring, until the scallops are just opaque through, 2 to 4 minutes.
Season to taste with salt and pepper. Spoon the scallops onto individual plates, garnish with sprigs of mint and serve immediately.
Cal. 208/Total fat 4g/Sat. .3g/Chol. 56mg/Sdm. 291mg/Carbo. 8g/Prot.
29g/Om-3 .3g -recipe created by Simply Seafood Posted by JoAnn Pellegrino 6/98
NOTES : Seafood Alternatives: shrimp, cubed white fish There's more to mint than a sprig decorating a dessert. Here you'll find how tasty mint can be when paired with sweetly flavored scallops and carrots. You could also use basil or arugula in the place of mint, each with deliciously different results.
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Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998