Scallops Nicoise

Course : Seafoods
Serves: 6
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30 medium sea scallops
1/2 cup flour
3 tablespoons olive oil
1/2 cup garlic
1 cup unsalted butter
1 cup white stock
2 cups tomato
1 teaspoon fresh ground black pepper
1/2 cup fresh basil

Preparation / Directions:

Dredge scallops in flour, shaking off excess heat oil in a skillet, over a moderate flame add scallops and saute until lightly browned on all sides add butter, garlic, and stock-mix lightly add tomatoes and black pepper-mix lightly garnish with minced basil serve warm


Nutritional Information:

444 Calories (kcal); 38g Total Fat; (76% calories from fat); 11g Protein; 16g Carbohydrate; 99mg Cholesterol; 92mg Sodium

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