CAPESANTE AL FORNO (BAKED SCALLOPS)
from "bell' alimento" - http://www.bellalimento.com/2010/08/29/capesante-al-forno-baked-scallops/
Provided by ellie3763
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In a small bowl, combine olive oil, lemon juice, garlic, scallops, and some parsley. Season with salt and pepper. Stir well to combine and set aside.
- Spray 4 ramekins with cooking spray. Use a slotted spoon to place enough scallops into each so they are filled about 3/4 full and equally divided. Top each ramekin with 1 tbsp of breadcrumbs and dot with 1/2 tsp of butter each.
- Bake until golden and bubbly - about 10-15 minutes.
Nutrition Facts : Calories 236.8, Fat 10.3, SaturatedFat 2.4, Cholesterol 42.6, Sodium 287.5, Carbohydrate 14, Fiber 0.7, Sugar 1.1, Protein 21.1
SKILLET SEA SCALLOPS
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. -Margaret E. Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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