Scallops Bourguignonne Recipe


MethodMain Ingredient


 Burgundy wine1 Cup (16 tbs)
 Finely chopped parsley1⁄2 Cup (8 tbs)
 Minced green onions1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Thyme leaves1⁄2 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Scallops2 Pound
 Butter/Margarine1⁄2 Cup (8 tbs)
 Toasted sesame seeds1 Tablespoon
 Lemon wedges4

Nutrition Facts

Serving size: Complete recipe

Calories 1926 Calories from Fat 927

% Daily Value*

Total Fat 106 g162.5%

Saturated Fat 59.6 g297.8%

Trans Fat 0 g

Cholesterol 541.3 mg180.4%

Sodium 3426.5 mg142.8%

Total Carbohydrates 42 g14.1%

Dietary Fiber 5.1 g20.5%

Sugars 1.4 g

Protein 158 g315.4%

Vitamin A 98.1% Vitamin C 129.2%

Calcium 46.2% Iron 38.2%

*Based on a 2000 Calorie diet


Place wine, 1 tablespoon parsley, onions, salt, thyme and 1/4 teaspoon garlic powder in a 3 casserole dish.
Cover and microwave 4 to 5 minutes or until wine comes to a boil.
Stir in scallops.
Cover and microwave 6 to 8 minutes [ROASTS, 7 to 9 minutes, or just until scallops are cooked.
Stir twice during cooking.
Remove scallops from liquid, and if desired, arrange in 4 ramekins.
Set aside.
Place butter, remaining parsley and garlic powder in a 2 cup glass measuring cup.
Microwave 1 minute to 1 minute 30 seconds or until melted.
Pour butter mixture over scallops and sprinkle with sesame seeds.