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Sherried Scallops with Snow Peas and Belgian Endive

  Water 1 Quart
  Sea scallops 1 Pound, trimmed of tough muscle and halved
  Light olive oil 3 Tablespoon
  Spanish sherry wine vinegar 4 Tablespoon
  Belgian endive 4 , separated
  Frozen peas/1/2 pound green beans cooked until crisp-tender 1⁄2 Pound, trimmed (Do Not Substitute Frozen Pea Pods)
  Ground pepper To Taste
  Green onion tops/Chives 2 Tablespoon
  Salt To Taste

Bring water to boil in saucepan.
Add scallops and simmer (do not let water boil) until barely firm, about 1 to 2 minutes.
Remove immediately, drain in colander and rinse with cold water to stop cooking process.
Transfer scallops to bowl and toss with oil and vinegar.
Cover and marinate overnight in refrigerator
Shortly before serving, arrange endive on platter in sunburst pattern.
Top with snow peas.
Toss scallops with salt and pepper to taste and mound in center of platter
Sprinkle with onion tops or chives and serve.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1357 Calories from Fat 472

% Daily Value*

Total Fat 54 g82.4%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 1832.2 mg76.3%

Total Carbohydrates 121 g40.4%

Dietary Fiber 74.9 g299.5%

Sugars 17.2 g

Protein 114 g228.5%

Vitamin A 993.2% Vitamin C 322.8%

Calcium 125.2% Iron 126.7%

*Based on a 2000 Calorie diet

Sherried Scallops With Snow Peas And Belgian Endive Recipe