• 4servings
  • 225calories

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Nutrition Info . . .

VitaminsC, D, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 dried lily buds

  3. 1/2 cup white wine

  4. 2 tablespoons white onions -- minced

  5. 1/2 cup butter -- small cubes

  6. 16 jumbo scallops

Instructions Jump to Ingredients ↑

  1. Make the lily butter: Combine in a small saucepan the lily buds, white wine and onion. Bring the wine mixture to a boil and reduce it to 2 tablespoons. Put it into the bowl of a food processor and add the butter. Process until smooth. Set aside.

  2. Thread the scallops onto 4 bamboo skewers. Preheat the barbecue to high or turn on the oven broiler and adjust the rack to 3 inches below the heat. Barbecue or broil the skewers for 2 to 3 minutes on each side, or until just done. Do not overcook them or they will be tough and will lose a lot of flavor. Serve the scallops on a pool of the lily butter.


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