Seared Saffron Scallops
When searing any food, make sure to use a hot skillet. The high heat used during searing browns the food quickly, which helps to seal in the juices.
Recipe by Oxmoor House January 2004
Oxmoor House Healthy Eating Collection
245 calories; fat 7.6g; saturated fat 0.8g; protein 29.9g; carbohydrates 13.1g; cholesterol 56mg; iron 1.2mg; sodium 768mg; calories from fat 28%; fiber 1.6g; calcium 74mg.