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Ingredientes
- 4 x scallops with firmly 2 ounce butter
- 1 lb potatoes 2 tb lowfat milk
- 2 Tbsp. minced parsley 2 tb oil salt and pepper 1 clove garlic
Direcciones
- GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted water.
- Place the scallops in a pan in a hot oven (325/F or possibly Mark 3) till the shells open. Remove the black part and gristly fibre leaving the red coral intact. Place the scallops in an ovenproof dish, add in salt and pepper and cook for 3-4 min on each side. Cleon the rounded shells. Drain the potatoes and cream with 1 ounce butter and the lowfat milk. Pipe or possibly fork a border of potato arounb the edges of the shells. Place a scallop in the centre of each shell. Skin and crush the garlic. Heat the butter, oil and garlic and pour over the scallops. Garnish with parsley. These may be served with crisply fried bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 54mg | 2% |
| Potassium 465mg | 13% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.68g | 0% |
| Protein 6.81g | 11% |
