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.