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Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy Esley, Lake Alfred, Florida
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Nutritional Facts 1 serving equals 618 calories, 41 g fat (26 g saturated fat), 190 mg cholesterol, 573 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.
Originally published as Coquille St. Jacques in Simple & Delicious October/November 2011, p66
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 20, 2011 by bjsilve0
Good but not a keeper.
Reviewed on Oct. 17, 2011 by dawson24
this is fabulous! I used more scallops than recipie called for, which I think improved the recipe. Love it!
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