Quick Pan Seared Scallops
Nutrition per serving
| Calories | 199 kcal |
| Protein | 11.3 g |
| Carbs | 7.7 g |
| Fats | 14.1 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 9.9 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 1.9 g |
| Fiber | 0.5 g |
| Sodium | 355 mg |
Ingredients
| Mollusks, scallop, mixed species | |
| Olive Oil | |
| Shallots | |
| Lemon Juice | |
| Parsley |
1. Heat olive oil in a skillet over medium heat, then add shallots. Saute until shallot caramelized then stir in lemon juice to deglaze the skillet. Cook until the liquid evaporate.
2. Add scallops, leaving 1/2-inch space in between each scallops and cook for about 1 minute per side or until brown.
3. Arrange cooked scallops on a plate, sprinkle with salt and ground black pepper.
4. Garnish with chopped parsley and a lemon wedge.