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Scallops With Grapes

  Sea scallop 1 Pint
  Margarine 1 Tablespoon
  Onions 2 Small, chopped
  Cornstarch 1 Tablespoon
  Seedless white grapes 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Egg yolks 2
  Light cream 1⁄2 Cup (8 tbs)

Cut scallops into 3/4-inch cubes.
Saute scallops in 2 tablespoons margarine for 10 minutes; drain, reserv- ing pan drippings.
Add enough water to pan drip- pings to equal 1 cup liquid.
Melt 2 tablespoons mar- garine in 2-quart saucepan over medium heat.
Saute onions until golden; blend in cornstarch into onion mixture.
Remove from heat; stir in pan drippings gradually.
Cook over medium heat until mixture comes to a boil; boil for 1 minute, stirring constantly.
Reduce heat to low; add scallops, grapes, parsley, salt, cayenne pepper and garlic powder.
Beat egg yolks with cream; stir into scallop mixture gradually.
Turn into shallow 2 1 /2-quart baking dish.
Sprinkle with 1 cup fine dry bread crumbs if desired.
Bake at 400 degrees for 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 220 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 126.3 mg42.1%

Sodium 388.8 mg16.2%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.84 g3.4%

Sugars 4.6 g

Protein 20 g40.7%

Vitamin A 14% Vitamin C 24.5%

Calcium 12.8% Iron 15.6%

*Based on a 2000 Calorie diet

Scallops With Grapes Recipe