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Ingredients
1 ½ ounces shallots
1 ½ teaspoons butter
4 slices thin white bread
1 cup dry white wine
10 ounces bay scallops with their juices
3 generous dashes Worcestershire sauce
⅛ teaspoon salt if desired
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
26 grams carbs; 42 milligrams cholesterol; 318 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 733 milligrams sodium; 21 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mince shallots, and saute in butter in hot heavy skillet.
- Step 2
Toast the bread.
- Step 3
When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
- Step 4
Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
- Step 5
When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
- Step 6
Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.
Private Notes