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Seared Scallops with Herb Sauce

Prep time 11 mins
Cook time 7 mins
Yield 4 servings (serving size: 3 scallops and 1 1/2 tablespoons sauce)
Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.

Ingredients

  • 1 1/2 pounds large sea scallops (12 scallops)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil, divided
  • 1 tablespoon chopped shallots
  • 1/2 cup chardonnay or other dry white wine
  • 1 tablespoon grated fresh lemon rind
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil

Nutrition Information

  • calories 175
  • fat 3.7 g
  • satfat 0.5 g
  • protein 28.8 g
  • carbohydrate 5.3 g
  • cholesterol 56 mg
  • iron 0.8 mg
  • sodium 395 mg
  • caloriesfromfat 19 %
  • fiber 0.3 g
  • calcium 50 mg

How to Make It

  1. Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.

  2. Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and sauté 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.

Oxmoor House Healthy Eating Collection