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Recipe: Deep Sea Scallops With Sauerkraut Beurre Blanc Sauce
Similar Categories: Deep, Sea, Scallops, Sauerkraut, Beurre, Blanc, Sauce
Makes 4 appetizer servings or 2 main course servings
8 deep sea or diver scallops
2 tablespoons all-purpose flour
1 teaspoon salt
White pepper to taste
3 tablespoons clarified butter or olive oil or enough to cover bottom of
saute pan
4 ounces sauerkraut beurre Blanc sauce
2 cups washed and dried greens such as spinach, watercress or arugula
Capers
1. Heat butter or oil in a skillet over medium high heat. Do not allow to
smoke or burn.
2. Sprinkle the scallops with salt and pepper, then dust in flour, shaking
off the excess.
3. Sear and saute both top and bottom sides of the scallops, turning
carefully. Cook until a golden to walnut color is achieved.
4. Remove the scallops to a warm holding plate. Cast the greens into a
skillet, adding more oil as required. Saute for a few seconds until just
wilted. If desired, season with salt and pepper.
5. Arrange greens onto warmed plates. Place the scallops on top of the
greens. Anoint each scallop with the sauerkraut beurre blanc sauce, about 1
tablespoon per scallop, garnish with capers, and serve immediately.
Per appetizer serving: 495 calories, 21 grams protein, 10 grams
carbohydrates, 1 gram sugar, 38 grams fat, 132 milligrams cholesterol, 949
milligrams sodium, 2 grams dietary fiber.
8 deep sea or diver scallops
2 tablespoons all-purpose flour
1 teaspoon salt
White pepper to taste
3 tablespoons clarified butter or olive oil or enough to cover bottom of
saute pan
4 ounces sauerkraut beurre Blanc sauce
2 cups washed and dried greens such as spinach, watercress or arugula
Capers
1. Heat butter or oil in a skillet over medium high heat. Do not allow to
smoke or burn.
2. Sprinkle the scallops with salt and pepper, then dust in flour, shaking
off the excess.
3. Sear and saute both top and bottom sides of the scallops, turning
carefully. Cook until a golden to walnut color is achieved.
4. Remove the scallops to a warm holding plate. Cast the greens into a
skillet, adding more oil as required. Saute for a few seconds until just
wilted. If desired, season with salt and pepper.
5. Arrange greens onto warmed plates. Place the scallops on top of the
greens. Anoint each scallop with the sauerkraut beurre blanc sauce, about 1
tablespoon per scallop, garnish with capers, and serve immediately.
Per appetizer serving: 495 calories, 21 grams protein, 10 grams
carbohydrates, 1 gram sugar, 38 grams fat, 132 milligrams cholesterol, 949
milligrams sodium, 2 grams dietary fiber.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Deep, Sea, Scallops, Sauerkraut, Beurre, Blanc, Sauce
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