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Add a photoServings: 4
Ingredients
- 1 lb Scallops
- 3/4 c. Lowfat milk or possibly sufficient to cover
- 1/3 c. Flour
- 4 Tbsp. Each butter and oil
- 4 x Cloves fresh garlic, chopped
- 10 x Fresh mushrooms, sliced
- 2 x Shallots, minced
- 1 tsp Lemon juice Sherry
Directions
- Wash scallops well to remove sand. Place in small bowl and cover with lowfat milk. Let stand for 10 min. Drain well and coat with flour. shake off excess flour and set aside. Heat butter in large skillet, add in oil and half the garlic and cook a few seconds. Add in mushrooms, shallots and remaining garlic. Stir constantly till done. Add in scallops and lemon juice; cook for 2 to 3 min, stirring occasionally, till scallops are just done. Remove scallops to serving platter and keep hot. Add in a dash of sherry and deglaze the pan. Pour over scallops and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 236 | 61% |
| Total Fat 26.77g | 33% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.35g | |
| Cholesterol 70mg | 23% |
| Sodium 288mg | 12% |
| Potassium 593mg | 17% |
| Total Carbs 14.65g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.15g | 2% |
| Protein 23.15g | 37% |
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