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Scallops En Brochette
Zutaten für 12 Stück Menge anpassen
die Zutaten:
French baguette
2 Teelöffelolive oil
Garli cloves; halved
1 Teelöffelolive oil
1/2 x ca. 450 gSea scallops with liquor (about 12 scallops)
1/4 Teelöffelblack pepper cracked
Lemon juice
Shallots minced
cloves garlic minced
1 grossTomato peeled, seeded & chopped
1/2 Tasseoregano fresh, chopped
1/8 Teelöffelcayenne pepper to taste
die Zubereitung:

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.

grams (54%); Fat: 1.5 grams (16%); Calories: 82.5; Sodium: 140 mg.; Cholesterol: 8.8 mg.

Exchanges: 1 starch/bread, 1/2 lean meat

(http://www. Wholefoods. Com/wf. Html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias


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