Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

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.

Yield: 4 servings (serving size: 5 ounces scallops, 1 tablespoon mayonnaise mixture, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 16%
  • Fat: 3.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 29.3g
  • Carbohydrate: 14.7g
  • Fiber: 0.8g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 743mg
  • Calcium: 58mg

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

Preparation

  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.
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