Soused Scallops

Recipe Ingredients

12 oz	340g	Fresh or frozen sea scallops
1/2 cup	118ml	Cider vinegar
1/4 cup	59ml	Water
1 1/2 teaspoons	7.5ml	Mixed pickling spices
1 tablespoon	15ml	Finely-chopped onion
1/2 teaspoon	2.5ml	Salt
		Lettuce leaves - for serving

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.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.