Scallops En Brochette

* Exported from MasterCook *

SCALLOPS EN BROCHETTE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 French baguette
2 ts Olive oil
2 Garli cloves -- halved
1 t Olive oil
1/2 lb Sea scallops with liquor
--(about 12 scallops)
1/4 ts Cracked black pepper
1 Lemon -- juiced
2 Shallots -- minced
2 Garlic cloves -- minced
1 lg Tomato
-- peeled, seeded & chopped
1/2 c Fresh oregano, chopped
1/8 ts Cayenne, or to taste

Slice French bread into rounds, brush with olive oil, and grill or broil
until the bread begins to turn golden. Rub with garlic cloves and set
aside, covering loosely. Brush remaining olive oil over the bottom of a
heavy skillet. Saut‚ the shallots and garlic until they begin to color,
then add scallops, liquor and lemon juice. Heat until the scallops begin
to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend.
Continue cooking until the scallops are white and tender. Remove
scallops from pan, placing one atop each round of toast. Heat the sauce
for 2 to 3 minutes to reduce, then spoon tomatoes over scallops and
drizzle with remaining sauce.

Nutritional information, each: Protein: 6 grams (29%); Carbohydrates: 11
grams (54%); Fat: 1.5 grams (16%); Calories: 82.5; Sodium: 140 mg.;
Cholesterol: 8.8 mg.

Exchanges: 1 starch/bread, 1/2 lean meat

Makes 12 rounds, or appetizers for 6

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias



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