Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 scallops
- 2 cloves garlic, smashed
- 4 ounces butter
- 3 tablespoons chopped parsley
- salt and black pepper
- =
Directions
Wash and dry the scallops and separate the coral from the white flesh.
Peel and smash the garlic.
Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
Season to taste.
Place on paper towel and keep hot between two plates over a pan of hot water.
Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
Serve immediately with a dry rose wine.