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Portuguese-Style Scallops

Photo: Randy Mayor; Styling: Fonda Shaia
Prep time 5 mins
Yield 4 servings (serving size: 5 ounces scallops and 1/2 cup rice).
Seared scallops are a great dish because they cook super fast but still feel like a really sophisticated dish. Serve them over rice and drizzle with pan sauce.

Ingredients

  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, divided
  • 1/3 cup tawny port or other sweet red wine
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley, divided
  • 5 garlic cloves, minced
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 241
  • caloriesfromfat 15 %
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 24.8 g
  • carbohydrate 25 g
  • fiber 0.6 g
  • cholesterol 45 mg
  • iron 1.4 mg
  • sodium 456 mg
  • calcium 52 mg

How to Make It

  1. Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.

  2. Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.