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Scallops A La Provencale Recipe
|Scallops||6 , prepared and removed from their shells (Reserve 4 Deep Shells)|
|Water||65 Milliliter (1/4 Cup)|
|Lemon juice||2 Teaspoon|
|Sliced small mushrooms||50 Gram (1 Cup)|
|Dry white wine||65 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm)|
|Tomato paste||2 Teaspoon|
|Tomatoes||2 , peeled, seeded and chopped|
|Potatoes||1 Pound, boiled, pureed (450 Gram)|
|Grated gruyere cheese||2 Tablespoon|
Calories 194 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 25.4 mg
Sodium 121.9 mg5.1%
Total Carbohydrates 21 g7.1%
Dietary Fiber 2.8 g11%
Sugars 3 g
Protein 9 g17.1%
Vitamin A 11.6% Vitamin C 40.2%
Calcium 3.2% Iron 6.2%
*Based on a 2000 Calorie diet
Reduce the heat, cover the pan and simmer for 5 minutes.
Strain the contents of the pan; put the scallops into a bowl and reserve the liquid.
Melt the butter in another small saucepan.
Add the mushrooms and fry them for 1 minute.
Remove the mushrooms and set aside.
Stir the flour into the butter and allow it to brown slightly.
Stir in the white wine and the strained stock from the scallops.
Crush the garlic with some salt and add it to the sauce with the tomato paste, tomatoes, mushrooms and seasoning.
Simmer the sauce, stirring, for 5 minutes.
Remove the pan from the heat and pour the sauce over the scallops.
Preheat the broiler to medium.
Put the mixture into the reserved shells.
Pipe the potato puree around the edge of the shells.
Sprinkle the cheese over the top and brown under the broiler.