Scallops With Lily Butter |
Course : Seafoods
Serves: 4 |
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Ingredients:
3 pieces dried lily buds |
1/2 cup white wine |
2 tablespoons white onions -- minced |
1/2 cup butter -- small cubes |
16 jumbo scallops |
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Preparation / Directions:
Make the lily butter: Combine in a small saucepan the lily buds, white wine and onion. Bring the wine mixture to a boil and reduce it to 2 tablespoons. Put it into the bowl of a food processor and add the butter. Process until smooth. Set aside.
Thread the scallops onto 4 bamboo skewers. Preheat the barbecue to high or turn on the oven broiler and adjust the rack to 3 inches below the heat. Barbecue or broil the skewers for 2 to 3 minutes on each side, or until just done. Do not overcook them or they will be tough and will lose a lot of flavor. Serve the scallops on a pool of the lily butter.
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Nutritional Information:
225 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 62mg Cholesterol; 236mg Sodium |
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