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Scallop Appetizer

southern.chef's picture
  Chablis/Dry white wine 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Bay scallops 1 Pound
  Red pepper 1⁄2 Cup (8 tbs), strips
  Diced celery 1⁄3 Cup (5.33 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Pepper white 1⁄8 Teaspoon
  Leaf lettuce 1

Combine wine and water in a medium saucepan, bring to a boil.
Add scallops, and cook 3 to 5 minutes.
Drain and let cool.
Combine scallops, red pepper, celery, green onions, lemon juice, and white pepper in a shallow dish.
Cover and chill scallop mixture 3 to 4 hours, stirring occasionally.
To serve, line individual scallop shells with leaf lettuce; top with scallop mixture.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 130 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 48.1 mg16%

Sodium 251 mg10.5%

Total Carbohydrates 3 g1%

Dietary Fiber 0.87 g3.5%

Sugars 1.6 g

Protein 22 g43%

Vitamin A 22.5% Vitamin C 46.9%

Calcium 11.9% Iron 17.6%

*Based on a 2000 Calorie diet

Scallop Appetizer Recipe