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Scallops au Vermouth

Yield 4 servings

Ingredients

  • 1 1/2 cups (3-inch) julienne-cut carrot
  • 1 1/2 cups (3-inch) julienne-cut peeled turnips
  • 1 cup (3-inch) julienne-cut celery
  • 1 cup (3-inch) julienne-cut leek (about 1 large)
  • 1 tablespoon olive oil
  • 1/2 cup minced shallots
  • 1 pound sea scallops
  • 3/4 cup dry vermouth
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh chives
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 206
  • caloriesfromfat 20 %
  • fat 4.5 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 21.2 g
  • carbohydrate 20.3 g
  • fiber 3.2 g
  • cholesterol 37 mg
  • iron 1.7 mg
  • sodium 416 mg
  • calcium 95 mg

How to Make It

  1. Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes or until lightly browned. Add scallops; sauté 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.

  3. Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.