Sherried Scallops with Snow Peas and Belgian Endive
|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|
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.
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