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Receta Scallops A La Meuniore (Sauteed Scallops With Brown Butter)
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Ingredientes
- 1Â 1/2 lb Bay scallops (preferably Nantucket) rinsed, liquid removed
- 1 c. Lowfat milk
- 2 lb Spinach stems discarded
- Â Â and leaves washed well, liquid removed
- 1 stk Unsalted butter - (1/2 c.) plus
- 3 Tbsp. Unsalted butter
- Â Â Freshly-grated nutmeg to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Vegetable oil
- 1/2 c. All-purpose flour for dredging
- Â Â scallops
- Â Â Juice of 1/2 lemon
- 1/3 c. Chopped fresh parsley leaves
Direcciones
- Throw away the small, tough muscle from the side of each scallop and in a bowl let the scallops soak in the lowfat milk, covered and chilled, for 1 hour. While the scallops are soaking, in a large saucepan steam the spinach in the water clinging to its leaves, covered, over moderately-high heat for 3 to 4 min, or possibly till it is wilted. Drain the spinach in a colander, squeeze it dry in a kitchen towel, and coarsely chop it. Drain the scallops and pat them dry.
- In a small skillet cook the spinach in 2 Tbsp. of the butter over moderate heat, stirring, till it is warm and season it with the nutmeg and salt and pepper to taste. Spread the spinach on a heated platter and keep it hot, covered.
- Divide the oil and four Tbsp. of the remaining butter between two heavy skillets and heat the fat over moderately-high heat till it is golden brown. While the fat is heating, working in batches, dredge the scallops in the flour and in a large sieve shake off the excess. Divide the scallops between the skillets, in the warm fat saute/fry them, stirring and separating them with a fork, for 1 to 2 min, or possibly till they are opaque and light golden brown, and transfer them with a slotted spoon to the bed of spinach. Season the scallops with the lemon juice and salt and pepper and sprinkle them with the parsley.
- In a small saucepan heat the remaining five Tbsp. butter over moderately-high heat till it is golden and has a nut-like fragrance and pour the brown butter carefully over the scallops.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 417 | 65% |
| Total Fat 47.31g | 59% |
| Saturated Fat 21.55g | 86% |
| Trans Fat 0.35g | |
| Cholesterol 145mg | 48% |
| Sodium 319mg | 13% |
| Potassium 715mg | 20% |
| Total Carbs 19.54g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.3g | 2% |
| Protein 33.88g | 54% |
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