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Recipe by: sumru
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See below ingredients and instructions of the recipe
1 lb Scallops, fresh or thawed 1/4 ts Salt
2 tb Butter or margerine 2 tb Lemon juice
pn Basil Paprika
pn Crushed rosemary
On high power, melt butter or margerine in a glass dish (8" pan works
well) with rosemary, basil and salt for one minute. Add scallops and
lemon juice and stir well to coat. Reduce heat to medium (60%) power,
cover with waxed paper and cook 7-8 minutes until scallops are tender
and white. Stir twice during cooking time. Sprinkle with paprika,
cover with waxed paper and let carry over cook for 5 minutes. Serve
and enjoy.
1 serving = 1-1/2 fat exchange
: 3 fat-meat exchange
: 235 calories
: 0 g carbohydrate
: 21 g protein
: 16.5 g fat
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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