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Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 5 ounces scallops, 1 tablespoon mayonnaise mixture, and 1 lime wedge)
Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Ingredients

  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons minced celery
  • 2 teaspoons minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 1/2 pounds sea scallops
  • 1/4 cup Italian-seasoned breadcrumbs
  • 4 lime wedges

Nutrition Information

  • calories 216
  • caloriesfromfat 16 %
  • fat 3.8 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 29.3 g
  • carbohydrate 14.7 g
  • fiber 0.8 g
  • cholesterol 56 mg
  • iron 0.8 mg
  • sodium 743 mg
  • calcium 58 mg

How to Make It

  1. Combine first 5 ingredients.

  2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the scallops in breadcrumbs. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done. Serve with mayonnaise mixture and lime wedges.