Bay scallops with lime and cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Very fresh raw bay scallops* |
| 3 | tablespoons | Fresh lime juice |
| 1 | cup | Creme fraiche OR sour cream OR reduced-fat sour cream |
| Freshly ground black pepper | ||
| Radicchio OR lettuce leaves for serving | ||
Directions
Garnish: watercress and lime peel Put the scallops in a bowl and toss them with lime juice. Chill until ready to serve. just before serving, pour off the lime juice and fold in crime fraiche or sour cream. Season with pepper (do not add salt). Serve on radicchio or lettuce leaves and garnish with a sprig of watercress and fine shreds of lime peel. *Physicians advise thatpeople whose immune systems have been weakened by illness (such as diabetes or cancer) or by long-term steroid use not eat raw seafood.
NOTES : NOTES:If you are an accomplished cook, this elegant appetizer will take two minutes to prepare. A beginner may need an extra 30 seconds.
Posted to MC-Recipe Digest by "Jeanne T. Elledge" <jeanne@...> on Dec 03, 1997
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