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Bay Scallops With Cucumber Rings Recipe
|Bay scallops/Sea scallops||2 Pound, cut in thirds|
|Minced onion||1 Tablespoon|
|Minced celery||1⁄2 Cup (8 tbs)|
|Minced carrot||1 Cup (16 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Cucumber||2 Large, pared, sliced lengthwise, seeded, and cut in 1 inch slices|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1441 Calories from Fat 163
% Daily Value*
Total Fat 18 g28%
Saturated Fat 2.8 g13.9%
Trans Fat 0 g
Cholesterol 491.6 mg
Sodium 4456.6 mg185.7%
Total Carbohydrates 70 g23.2%
Dietary Fiber 8.4 g33.6%
Sugars 24.5 g
Protein 226 g451.9%
Vitamin A 541.5% Vitamin C 47.6%
Calcium 123.8% Iron 170.7%
*Based on a 2000 Calorie diet
Strain stock into a medium saucepan.
Sprinkle 1/2 teaspoon salt over scallop mixture; keep warm.
Simmer cucumbers in stock until just tender (about 4 minutes).
Remove cucumbers with slotted spoon; keep warm.
Heat remaining stock and wine to boiling.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until thickened (about 3 minutes).
Season to taste with salt.
Spoon half the cucumbers into a clear glass serving bowl.
Arrange scallops on top.
Spoon remaining cucumbers over scallops; pour sauce over.