Post by JJ Judkins on Feb 22, 2013 13:26:45 GMT -6
* Exported from MasterCook *
Crispy Scallops with Tarragon Cream Recipe
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Egg: Pepper:
Quick Side Dishes:
Yahoo Groups:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients
1 egg
2 teaspoons water
2/3 cup Italian-style panko (Japanese) bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Directions
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops. Yield: 4 servings.
Nutritional Facts 2 scallops with 2 tablespoons of sauce equals 503 calories, 40 g fat (16 g saturated fat), 166 mg cholesterol, 544 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein.
Originally published as Crispy Scallops with Tarragon Cream in Simple & Delicious April/May 2012, p43
Tip
Scallops
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Prep/Total Time: 25 min.
Yield: 4 Servings
Beth Layman
Description:
"You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas"
S(***Imported to Master Cook by JJ***):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 462 Calories; 38g Fat (73.5% calories from fat); 22g Protein; 9g Carbohydrate; trace Dietary Fiber; 161mg Cholesterol; 410mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Crispy Scallops with Tarragon Cream Recipe
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Egg: Pepper:
Quick Side Dishes:
Yahoo Groups:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients
1 egg
2 teaspoons water
2/3 cup Italian-style panko (Japanese) bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Directions
In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops. Yield: 4 servings.
Nutritional Facts 2 scallops with 2 tablespoons of sauce equals 503 calories, 40 g fat (16 g saturated fat), 166 mg cholesterol, 544 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein.
Originally published as Crispy Scallops with Tarragon Cream in Simple & Delicious April/May 2012, p43
Tip
Scallops
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Prep/Total Time: 25 min.
Yield: 4 Servings
Beth Layman
Description:
"You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas"
S(***Imported to Master Cook by JJ***):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 462 Calories; 38g Fat (73.5% calories from fat); 22g Protein; 9g Carbohydrate; trace Dietary Fiber; 161mg Cholesterol; 410mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0