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Bay Scallops With Cucumber Rings

  Bay scallops/Sea scallops 2 Pound, cut in thirds
  Minced onion 1 Tablespoon
  Minced celery 1⁄2 Cup (8 tbs)
  Minced carrot 1 Cup (16 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Cucumber 2 Large, pared, sliced lengthwise, seeded, and cut in 1 inch slices
  Dry white wine 1⁄4 Cup (4 tbs)
  Arrowroot 1 Tablespoon
  Cold water 1 Cup (16 tbs)
  Salt To Taste

Simmer scallops, onion, celery, and carrot in the stock until scallops are tender (about 4 minutes).
Strain stock into a medium saucepan.
Sprinkle 1/2 teaspoon salt over scallop mixture; keep warm.
Simmer cucumbers in stock until just tender (about 4 minutes).
Remove cucumbers with slotted spoon; keep warm.
Heat remaining stock and wine to boiling.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until thickened (about 3 minutes).
Season to taste with salt.
Spoon half the cucumbers into a clear glass serving bowl.
Arrange scallops on top.
Spoon remaining cucumbers over scallops; pour sauce over.
Serve immediately.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1441 Calories from Fat 163

% Daily Value*

Total Fat 18 g28%

Saturated Fat 2.8 g13.9%

Trans Fat 0 g

Cholesterol 491.6 mg163.9%

Sodium 4456.6 mg185.7%

Total Carbohydrates 70 g23.2%

Dietary Fiber 8.4 g33.6%

Sugars 24.5 g

Protein 226 g451.9%

Vitamin A 541.5% Vitamin C 47.6%

Calcium 123.8% Iron 170.7%

*Based on a 2000 Calorie diet

Bay Scallops With Cucumber Rings Recipe