Seared Scallops with Farmers' Market Salad
Look for dry-packed scallops, which will brown best.
Recipe by Oxmoor House August 2011
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Chef's Notes
Be sure you buy dry-packed scallops. Scallops marked "wet packed" have been treated with a liquid solution containing sodium tripolyphosphate. The scallops absorb the salty mixture and plump up, resulting in a heavier weight and a higher market price. But when you cook them, the liquid portion will cook out, leaving you with smaller scallops and a higher sodium content.
Source
Cooking Light Gluten-Free Cookbook
Nutrition Facts
Per Serving:
251 calories; fat 5.7g; saturated fat 0.5g; mono fat 2.4g; poly fat 1.9g; protein 31.6g; carbohydrates 19.4g; fiber 3.3g; cholesterol 56mg; iron 1.4mg; sodium 641mg; calcium 70mg.