* Exported from BigOven *

Sea Scallops In A Lime, Caper, And Thyme Sauce

Recipe By :Cookbook Digest, Jan/Feb, 1999
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 tablespoon extra-virgin olive oil
3/4 pound sea scallops - (20 to 30 count)
2 tablespoon minced shallots
1/4 cup Chardonnay
= (or other full-bodied dry white wine)
1/4 cup evaporated skim milk
2 tablespoon small capers
1 lime --cut into segments
1 tablespoon fresh minced thyme leaves
4 scallop shells --for serving
Thyme sprigs --for garnish
Sea salt --as needed

In a sauté pan, heat the olive oil, add the scallops, and cook for 2 to
3 minutes on one side. Turn them on the other side, add the shallots,
and cook for 2 minutes. Add the wine, evaporated milk, capers, lime
segments, and thyme. Cook for 2 minutes.

Fill each scallop shell with the scallop mixture and decorate with thyme
sprigs. Arrange sea salt on a serving plate. Place the filled shells
on the sea salt and serve.

This recipe yields 4 servings.

Formatted for MC7 02-23-2004 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 61 Calories; 3g Fat (56.4%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
1mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0
Non-Fat Milk; 1/2 Fat.


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