Minggu, 06 Mei 2012

Pan-Seared Scallops

Pan-Seared Scallops
Scallops are a great accompaniment to salads or a main course on their own. For a more interesting sauce,
serve them with your favorite homemade vinaigrette. Their richness pairs well with acidity.

Serves 4

13⁄4 lbs large dry sea scallops
1⁄2 tsp fine sea salt
1⁄2 tsp pepper
2 T olive oil
Lime wedges for serving
1. Season the scallops with the salt and pepper. Heat
1 T of oil in a large 12-inch nonstick skillet over mediumhigh
heat until just smoking. Add half of the scallops,
flat side down, around the perimeter of the skillet. Cook,
undisturbed, until deeply browned (you’ll notice the
browning as it starts to come slightly up the sides of the
scallops), about 2 minutes.
2. Flip the scallops and continue to cook until they’re
just opaque in the center, 1 to 2 minutes longer. (The
second side of the scallops won’t be as browned as the
first.) Transfer to a plate, and tent loosely with foil. Wipe
out the skillet with paper towels and repeat with the
remaining oil and scallops. Serve with lime wedges.
Nutrient Analysis per serving
Calories: 240; Total fat: 9 g; Sat fat: 1 g; Trans fat: 0 g;
Cholesterol: 65 mg; Sodium: 610 mg; Total carbohydrate:
5 g; Dietary fiber: 0 g; Sugars: 0 g; Protein: 33 g