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Cold Bay Scallops

  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1
  Fresh lemon slice 1 Large
  Peppercorns 6
  Sea scallops/Bay scallops 1 Pound
  Sour cream 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Fresh dill 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Crushed garlic 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Lettuce leaves 3

Combine first 5 ingredients in medium saucepan and bring to boil.
Reduce heat and simmer 5 minutes.
Add scallops and continue cooking until scallops are opaque, about 2 to 3 minutes.
Drain in colander and rinse under cold running water.
Cool slightly, cover and chill.
Combine all remaining ingredients except lettuce and blend well.
Cover and chill until ready to use.
To serve, arrange scallops on lettuce-lined platter and spoon several dollops of sauce over top.
Pass remaining sauce in separate dish.

Recipe Summary

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2644 Calories from Fat 1990

% Daily Value*

Total Fat 222 g341.9%

Saturated Fat 42.6 g213%

Trans Fat 0 g

Cholesterol 426.4 mg142.1%

Sodium 3913.4 mg163.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%

Sugars 11 g

Protein 83 g165.8%

Vitamin A 123.2% Vitamin C 99.2%

Calcium 47.7% Iron 30.3%

*Based on a 2000 Calorie diet

Cold Bay Scallops Recipe