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Tuesday, August 19, 2008

A QUICK SUMMER DISH WITH STYLE!

It's been HOT! and the quicker I can get out of the kitchen on a hot summer night, the happier I am. We do a lot of outdoor grilling, but some things just don't do well on the grill (noodles for example.) I thought I'd pass along a recipe I picked up years ago that we enjoy. It will get you out of the kitchen quickly and satisfy your palate too. A nice salad is all you'll need to accompany this dish and maybe some rice would be nice...try it I think you'll agree! Cooking is a hobby of mine - send me your favorite recipe to share with others. Holidays will be here before you know it!!
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Portuguese-Style Scallops

Ingredients

1 1/2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1/3 cup tawny port or other sweet red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, minced
2 cups hot cooked long-grain rice

Preparation

Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.

Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.

Yield: 4 servings (serving size: 5 ounces scallops and 1/2 cup rice).

Nutritional Information
CALORIES 241(15% from fat); FAT 3.9g (sat 0.5g,mono 2.1g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 45mg; CALCIUM 52mg; CARBOHYDRATE 25g; SODIUM 456mg; PROTEIN 24.8g; FIBER 0.6g

Cooking Light, JUNE 1999

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