Fresh scallops

4 servings

Ingredients

Quantity Ingredient
16 Sea scallops -; (abt 1 1/2 lbs)
Coarse salt; to taste
Freshly-ground black pepper; to taste
¼ cup Vegetable oil; plus
2 tablespoons Vegetable oil
¼ cup Drained capers
¼ cup Mixed chopped herbs; such as
Parsley; chervil, and basil
1 Lemon; cut into wedges

Directions

Season scallops on each side with salt and pepper. In a large skillet, heat 1 tablespoon vegetable oil over medium heat until just to the smoking point. Add 8 scallops to the pan, and saute until golden brown, about 2 minutes per side. Remove from pan to a warm plate. Repeat with remaining scallops. In a second skillet, heat ¼ cup vegetable oil over medium-high heat. Add capers, and cook until they open, about 1 minute. Remove with a slotted spoon to a plate lined with paper towels. Place 4 sea scallops on each of 4 plates. Garnish each plate with 1 tablespoon fried capers, 1 tablespoon fresh chopped herbs, and a wedge of lemon. Serve immediately.

Serves 4.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 184 Calories (kcal); 20g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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