Seared Scallops with Herb Sauce
Remove the cast-iron skillet from the heat when preparing the sauce so you won't burn the herbs and create a bitter flavor.
Recipe by Oxmoor House January 2008
Oxmoor House Healthy Eating Collection
175 calories; fat 3.7g; saturated fat 0.5g; protein 28.8g; carbohydrates 5.3g; cholesterol 56mg; iron 0.8mg; sodium 395mg; calories from fat 19%; fiber 0.3g; calcium 50mg.