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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry the scallops and separate the coral from the white flesh. | 2. Peel and smash the garlic. | 3. Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender. | 4. Season to taste. | 5. Place on paper towel and keep hot between two plates over a pan of hot water. | 6. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side. | 7. Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates). | 8. Serve immediately with a dry rose wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallop	12			3753.6085	172.9924	656.0655	26.6561
garlic clove	2		smashed	-	-	-	-
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.