I- Ingredients for 4 servings
- 1 (12 oz) package frozen Whole Catch Wild-Caught Sea Scallops (Get it on Amazon HERE!) * 1/2 tsp fine sea salt * 1/4 tsp ground black pepper * 1 Tbsp extra-virgin olive oil * 1 Tbsp unsalted butter
II- Directions
- To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight.
- Using paper towels, pat scallops very dry and arrange on a plate.
- Season all over with salt and pepper.
- Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes.
- Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes.
- Using a small metal spatula, swiftly loosen and flip each scallop.
- Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more.
- After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits.
- Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted.
- Whisk in 1/4 teaspoon sea salt.
- Drizzle over scallops.
- Garnish with parsley and serve immediately.
III- Nutrition facts per 4 scallops
- 120 Calories;
- Fat: 7g;
- Saturated fat: 2.5g;
- Cholesterol: 30mg;
- Carbs: 3g;
- Fiber: 0g;
- Sugar: 0g;
- Protein: 10g.
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