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

Preparation

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

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.

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.

Nutritional Information

Calories:

206 (20% from fat)

Fat:

4.5g (sat 0.6g,mono 2.6g,poly 0.7g)

Protein:

21.2g

Carbohydrate:

20.3g

Fiber:

3.2g

Cholesterol:

37mg

Iron:

1.7mg

Sodium:

416mg

Calcium:

95mg