Lemon-Herb Bay Scallops
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving (5 scallops)
| Amount Per Serving | ||
|---|---|---|
|
Calories |
220 |
|
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 4g | 21% | |
| Cholesterol 55mg | 18% | |
| Sodium 480mg | 21% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 0g | 0% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 41mg | 4% | |
| Iron 1mg | 4% | |
| Potassium 430mg | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 lb (about 20 each) Bay Scallops, dried
- 1/4 tsp Salt & Pepper
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 2 Garlic Cloves, minced
- 1/2 cup White Wine
- 1/2 Lemon, zested & juiced
- 1 tbsp Dijon Mustard
- 2 tbsp Capers
- 2 tsp Fresh Dill & Parsley & Chives, chopped
Method of Preparation
Step 1
Allow the scallops to sit out at room temperature for 10 minutes before searing.
Heat a skillet with olive oil over medium-high heat.
Season scallops with salt and pepper while the pan is heating up.
Step 2
Do not overcrowd the skillet when adding the scallops in.
Sear each side for about 2-3 minutes until golden brown. Set aside when done.
Step 3
In the same pan add the butter and garlic. Sauté for 1 minute.
Step 4
Deglaze with white wine and reduce by half.
Step 5
Add lemon juice, zest, Dijon mustard, capers, and herbs. Whisk to combine.
Step 6
Add sauce to scallops and garnish with lemon or micro greens.
