This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Wine makes a symphony of a good meal."
-Fernande Garvin, Cookbook author
This herbed butter will work for most any seafood. Broiling halibut or trout is wonderful but you can also use shrimp in place of scallops.
Servings = 2 | Serving size =4 ounces scallops and 2 Tbsp. butter
Cooking Time = 30 Minutes
The herbed butter serves 8. Leftovers keep well for about 3 to 4 days tightly covered in the refrigerator or it can be frozen.
Serve with 1 - 2 ounce whole wheat or gluten-free roll.
|3 Tbsp||unsalted butter|
|1 1/2 tsp||garlic|
|5 Tbsp||curly parsley|
|1 Tbsp||fresh dill|
|3 Tbsp||fresh lemon juice|
|2 Tbsp||dry sherry|
|8 ounces||fresh bay scallops|
|4 Tbsp||white wine|
Blend the butter, garlic, shallot, parsley, dill, lemon juice and sherry together in a mixing bowl.
Preheat the oven to 325°F.
Place 4 ounce portions of scallops in au gratin or similar dish.
Add 2 Tablespoons of herbed butter to each dish.
Add 2 Tablespoons of wine to each dish.
Place in the pre-heated oven and cook until the scallops are done – about 12 – 15 minutes (this will be when they turn milky white but are still slightly tender to the touch).
Serving size = 4 ounces scallops / 2 Tbsp. butter
Servings = 2 / 8 (enough butter for 8 servings)
Amount Per Serving
|Calories 175||Calories from Fat 46|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 11%||Vitamin C 18%|
|Calcium 4%||Iron 4%|
|Vitamin K 39 mcg||Potassium 440 mg|
|Magnesium 71 mg|