mymadori
Thu, Jan-25-07, 21:19
This recipe is absolutely delicious and only takes about 20 minutes to prepare. It is number one on my family's list- and that includes all three kids! (quite a feat) It was adapted from a book- the book lists it as 6 carbs...I changed some of the spices...but think it should still be about the same with regard to carbs.
PARMESAN SCALLOPS
1-2 pounds of scallops (bay or sea scallops, doesn't matter)
2 cups chicken broth
1/2 cup heavy cream
1/2 tsp pepper (preferably white)
1/2 tsp nutmeg
2 tbsp flour (bad I know but it's only 2 tbsp!)
a handful or two of bread crumbs (preferably lc)
parmesan cheese
4 tbsp butter
Heat chicken broth, pepper and nutmeg over medium high heat until boiling.
Add scallops and wait until it returns to a boil. Reduce heat to low, cover and simmer 2-3 minutes...just until cooked. Remove scallops with slotted spoon and put aside in a bowl, covered loosely to keep warm. Reserve cooking liquid. Preheat broiler.
Melt 2 tbsp butter in saucepan. Add flour and stir until the flour disappears. Add 1/2 cup of cooking liquid (the broth stuff) and the cream. Cook on low about 2 minutes, just until sauce thickens.
Toss scallops and sauce into a baking dish. Top with parmesan cheese to taste, (I use a lot) bread crumbs and little pieces of butter. Broil for three minutes, just until cheese starts to brown. Enjoy!
PARMESAN SCALLOPS
1-2 pounds of scallops (bay or sea scallops, doesn't matter)
2 cups chicken broth
1/2 cup heavy cream
1/2 tsp pepper (preferably white)
1/2 tsp nutmeg
2 tbsp flour (bad I know but it's only 2 tbsp!)
a handful or two of bread crumbs (preferably lc)
parmesan cheese
4 tbsp butter
Heat chicken broth, pepper and nutmeg over medium high heat until boiling.
Add scallops and wait until it returns to a boil. Reduce heat to low, cover and simmer 2-3 minutes...just until cooked. Remove scallops with slotted spoon and put aside in a bowl, covered loosely to keep warm. Reserve cooking liquid. Preheat broiler.
Melt 2 tbsp butter in saucepan. Add flour and stir until the flour disappears. Add 1/2 cup of cooking liquid (the broth stuff) and the cream. Cook on low about 2 minutes, just until sauce thickens.
Toss scallops and sauce into a baking dish. Top with parmesan cheese to taste, (I use a lot) bread crumbs and little pieces of butter. Broil for three minutes, just until cheese starts to brown. Enjoy!