Directions:
- Heat the oven to 450. You'll need several small oven proof serving bowls, or some largish ramekins. I use some shallow Pyrex dishes You want the scallops to be one or two deep.
- Place the scallops in a mixing bowl and press the garlic over it.
- Add a quick grinding of pepper and some salt.
- Add a small (small!!!) pinch of thyme.
- Mix the whole thing together and then add the olive oil.
- Mix again.
- Put the scallops in the the baking dishes.
- Pour in just enough wine to come half way up the scallops.
- This isn't very much. Don't put in to much!
- Place 1/4 inch think slices of brie on top of the scallops so that it is about half covered.
- Don't cover it all the way.
- It's scallops with brie, not brie with scallops.
- Place these in the oven for 12-15 minutes.
- Serve it right in the baking dishes, but make sure everyone knows they're rather hot. Have ice ready for when they touch them anyway.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.26 Kcal (374 kJ) | ||
| Calories from fat | 43.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 21.26mg | 7% | |
| Sodium | 181.22mg | 8% | |
| Potassium | 66.84mg | 1% | |
| Total Carbs | 8.4g | 3% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 3.25g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 281.41 Kcal (1178 kJ) | ||
| Calories from fat | 137.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.23g | 7% | |
|---|---|---|---|
| Cholesterol | 67.02mg | 7% | |
| Sodium | 571.32mg | 8% | |
| Potassium | 210.74mg | 1% | |
| Total Carbs | 26.47g | 3% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 10.26g | 7% | |
| Vitamin C | 2.2mg | 1% | |
| Iron | 1mg | 2% | |
| Calcium | 24.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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