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Prep Time:10 minsTotal Time:10 minsServings:4Yield:16 scallopsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:4Yield:16 scallops
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:16 scallops
Yield:
16 scallops
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsunsalted butter, divided16sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)¼teaspoonsalt¼teaspoonground pepper1tablespoonchopped fresh herbs, such as tarragon, sage or parsley1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsunsalted butter, divided
16sea scallops (about 1 pound) tough side muscle removed, patted dry (see Note)
¼teaspoonsalt
¼teaspoonground pepper
1tablespoonchopped fresh herbs, such as tarragon, sage or parsley
1tablespoonlemon juice
DirectionsHeat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.TipsNote: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.Originally appeared: EatingWell.com, October 2018
Directions
Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.TipsNote: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the remaining 2 tablespoons butter to the pan. Continue cooking, spooning the butter over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice. Divide the scallops among 4 plates and spoon the lemon-butter sauce over them.
Tips
Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Originally appeared: EatingWell.com, October 2018
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Nutrition Facts(per serving)157Calories9gFat4gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
