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Soused Scallops

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 12 oz 340g Fresh or frozen sea scallops

    2. 1/2 cup 118ml Cider vinegar

    3. 1/4 cup 59ml Water

    4. 1 1/2 teaspoons 7 1/2ml Mixed pickling spices

    5. 1 tablespoon 15ml Finely-chopped onion

    6. 1/2 teaspoon 2 1/2ml Salt Lettuce leaves - for serving

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350 degrees. Separate defrosted scallops and spread in small baking dish. Cut large scallops in half. Combine all remaining ingredients except lettuce and pour over scallops. Cover and bake 15 to 20 minutes. Chill in liquid. Drain and serve on lettuce leaves. This recipe yields 8 servings. Exchanges Per Serving: 1 Lean Meat. Nutrition Facts: Carbohydrates 2g; Protein 10g; Fat 1g; Calories 52; Fiber 0.2g; Sodium 236mg; Cholesterol 23mg. Note: Low-sodium diets: Omit salt.

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