Watching portion sizes helps keep sodium in check when considering fish and shellfish. With a prudent 6-ounce portion of cooked scallops, we can allot for a dusting of coarse sea salt to highlight their delicate flavor and add a crunchy textural counterpoint to the dish.
12 large sea scallops (about 2 pounds)
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/8 teaspoon coarse sea salt or finishing salt
Watercress sprigs (optional)
How to Make It
Pat scallops dry with paper towels; sprinkle evenly with pepper. Heat oil in a large cast-iron skillet over medium-high heat. Add scallops to pan; sauté 3 minutes on each side or until done. Remove scallops from pan; sprinkle with salt. Garnish with watercress sprigs, if desired.
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