Bay Scallops with Lemon & Dill

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Added Nov 28th, 07 by
FoodConnect.com Test Kitchen


  • Categories: Seafood
  • Servings: 4 change
  • Calories per serving: 1,525
  • Prep Time: 20 mins
  • Cook Time: 15 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1,52576%
Fat 147g226%
Cholesterol 56mg19%
Sodium 308mg 13%
Carbohydrates 9g76%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [0] => Array
        (
            [713a6bf7-46e3-3e54-e157-79237ff32c20] => Array
                (
                    [title] => fennel, oleoresin
                    [ingredientid] => 14756
                    [ingredientuuid] => 713a6bf7-46e3-3e54-e157-79237ff32c20
                    [quantity] => 2.00
                    [measure] => tablespoon
                    [title_custom] =>  Unsalted Oleo 
                    [componentid] => 0
                    [method] => 
                )

            [88ddd666-48c9-ee14-bd66-7abf4a27c032] => Array
                (
                    [title] => scallops, mixed species, raw, lrg
                    [ingredientid] => 28813
                    [ingredientuuid] => 88ddd666-48c9-ee14-bd66-7abf4a27c032
                    [quantity] => 1.50
                    [measure] => pound
                    [title_custom] => Bay Scallop 
                    [componentid] => 0
                    [method] => 
                )

            [ef6d3be0-9d7b-e804-0527-ed2968f9d5a9] => Array
                (
                    [title] => mixed drink, sweet vermouth
                    [ingredientid] => 21686
                    [ingredientuuid] => ef6d3be0-9d7b-e804-0527-ed2968f9d5a9
                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => Dry Vermouth 
                    [componentid] => 0
                    [method] => 
                )

            [9bec235a-df0a-1ff4-29b9-496aa6f5fb54] => Array
                (
                    [title] => lemon juice, raw
                    [ingredientid] => 20493
                    [ingredientuuid] => 9bec235a-df0a-1ff4-29b9-496aa6f5fb54
                    [quantity] => 1.00
                    [measure] => tablespoon
                    [title_custom] => 
                    [componentid] => 0
                    [method] => 
                )

            [ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
                (
                    [title] => lemon peel, fresh
                    [ingredientid] => 20495
                    [ingredientuuid] => ff24f7f1-322f-5a94-6907-c49902c22fdb
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => Finely Grated Lemon Peel 
                    [componentid] => 0
                    [method] => 
                )

            [fe1b9753-ad25-5574-95ac-334e50853cf8] => Array
                (
                    [title] => dill weed, dried
                    [ingredientid] => 11491
                    [ingredientuuid] => fe1b9753-ad25-5574-95ac-334e50853cf8
                    [quantity] => 0.50
                    [measure] => teaspoon
                    [title_custom] => Dried Dillweed 
                    [componentid] => 0
                    [method] => 
                )

        )

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  • 2 tbsp Unsalted Oleo
  • 1 1/2 pound Bay Scallop
  • 3/4 cup Dry Vermouth
  • 1 tbsp lemon juice, raw
  • 1/2 tsp Finely Grated Lemon Peel
  • 1/2 tsp Dried Dillweed

Recipe Method

Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately

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