Pan-Seared Scallops with Cilantro-Celery Mayonnaise
Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.
Recipe by Cooking Light September 2003
Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
216 calories; calories from fat 16%; fat 3.8g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.5g; protein 29.3g; carbohydrates 14.7g; fiber 0.8g; cholesterol 56mg; iron 0.8mg; sodium 743mg; calcium 58mg.