email this page
Ingredients
1 tablespoon canola oil
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
Instructions
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately. Serves 3.
Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Nutritional Information
2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately. Serves 3.
Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Per entrée serving: 370 calories, 14g fat, 135mg chol., 49g prot., 10g carbs., 0g fiber, 810mg sodium.
