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

Look for diver-caught sea scallops from Mexico for the most sustainable choice.

Christine Burns Rudalevige
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 4 scallops and 3/4 cup beans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl. Stir in 1/8 teaspoon pepper.

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  • Bring 2 quarts water to a boil. Add beans; cook 3 minutes. Drain. Melt butter in a nonstick skillet over medium heat; cook 3 minutes. Add shallot mixture and beans; cook 1 minute. Remove from heat.

  • Heat a large skillet over high heat. Add oil. Pat scallops dry; sprinkle with salt and 1/4 teaspoon pepper. Add scallops to pan; cook 2 minutes on each side or until done. Serve with beans.

Nutrition Facts

284 calories; fat 12.7g; saturated fat 3.4g; mono fat 5.6g; poly fat 2.6g; protein 30.4g; carbohydrates 11.7g; fiber 3g; cholesterol 68mg; iron 1.6mg; sodium 446mg; calcium 79mg.
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