Title: SCALLOPS DIJON
  Categories: Miamiherald, Seafood
       Yield: 2 Servings
  
            Vegetable oil spray
     3/4 lb Scallops
     1/4 c  Dry sherry
       3 tb Coarse-grain mustard
       1 tb Heavy cream
            Salt and pepper
  
   Rinse, drain and pat dry scallops.  Spray a nonstick skillet wqith
   vegetable oil and heat over medium heat. Add scallops and saute 1
   minute.
    Transfer scallops to a dish.  Add sherry to skillet and cook to
   reduce liquid for 30 seconds.  Stir in mustard. Add cream and return
   scallops to skillet to warm through, about 30 seconds. Season to
   taste with salt and pepper.
   
   Nutritional info per serving: 239 cal; 30g pro, 8g carb, 6g fat(21%)
   Exchanges: 3.4 meat, .8 fat
   
   Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa
   Crawford
  
 

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