Scallops en brochette

Yield: 12 Pieces

Measure Ingredient
1 \N French baguette
2 teaspoons Olive oil
2 \N Garli cloves; halved
1 teaspoon Olive oil
½ pounds Sea scallops with liquor (about 12 scallops)
¼ teaspoon Cracked black pepper
1 \N Lemon; juiced
2 \N Shallots; minced
2 \N Garlic cloves; minced
1 large Tomato peeled, seeded & chopped
½ cup Fresh oregano, chopped
⅛ teaspoon Cayenne, or to taste

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely. Brush remaining olive oil over the bottom of a heavy skillet. Saut‚ the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until the scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender. Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce.

Nutritional information, each: Protein: 6 grams (29%); Carbohydrates: 11 grams (54%); Fat: 1½ grams (16%); Calories: 82½; Sodium: 140 mg.; Cholesterol: 8⅘ mg.

Exchanges: 1 starch/bread, ½ lean meat Makes 12 rounds, or appetizers for 6 Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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