Seared Scallops with Coarse Sea Salt
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.
Yield: 4 servings (serving size: 3 scallops)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 231
- Fat: 5.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1g
- Protein: 38.4g
- Carbohydrate: 5.6g
- Fiber: 0.1g
- Cholesterol: 75mg
- Iron: 0.7mg
- Sodium: 430mg
- Calcium: 72mg
Ingredients
- 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)
Preparation
- 1. 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.
Seared Scallops with Coarse Sea Salt Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Seared Scallops and Herb Butter Sauce
Cooking Light -
Seared Scallops with Summer Vegetables and Beurre Blanc
Cooking Light -
Seared Scallops with Haricots Verts
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy