Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

A pinch of salt in a spice rub brings robust flavor to meats, poultry, and seafood. Serve the scallops over your favorite pasta or a gourmet green salad mix.

Maureen Callahan
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
4 servings (serving size: about 3 scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a shallow dish. Dredge both sides of scallops in cornmeal mixture.

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  • Heat olive oil and butter in a large skillet over medium-high heat. Add scallops to pan, and cook 3 minutes. Carefully turn over; cook 1 minute or until done.

Nutrition Facts

208 calories; calories from fat 29%; fat 6.6g; saturated fat 1.8g; mono fat 3g; poly fat 0.9g; protein 28.8g; carbohydrates 6.5g; fiber 0.1g; cholesterol 61mg; iron 0.6mg; sodium 362mg; calcium 43mg.
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