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Lemon-Pepper Sea Scallops

Yield 2 servings (serving size: 1 1/4 cups scallop mixture)
The larger sea scallops and the smaller, more delicate bay scallops can be used interchangeably in recipes, but cooking times will vary.

Ingredients

  • 1 pound sea scallops (about 25)
  • 1 tablespoon vegetable oil
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup clam juice
  • 2 tablespoons mirin
  • 1 1/2 teaspoons lemon-pepper seasoning
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh chives

Nutrition Information

  • calories 293
  • fat 8.7 g
  • satfat 1.5 g
  • protein 39.3 g
  • carbohydrate 12.9 g
  • cholesterol 76 mg
  • iron 1.5 mg
  • sodium 434 mg
  • caloriesfromfat 27 %
  • fiber 1.6 g
  • calcium 86 mg

How to Make It

  1. Place scallops on paper towels to remove excess moisture.

  2. Place a large nonstick skillet over high heat until hot. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining scallops.

  3. Heat oil in skillet over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 3 minutes or until tender.

  4. Return scallops to skillet; add clam juice and next 3 ingredients. Simmer 1 minute or until thoroughly heated. Sprinkle with chives before serving.

Oxmoor House Healthy Eating Collection