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

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Recipe Summary

prep:
11 mins
cook:
7 mins
total:
18 mins
Yield:
4 servings (serving size: 3 scallops and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat scallops dry with paper towels; sprinkle with salt and pepper. Heat 1 teaspoon oil in a large cast-iron skillet over high heat. Add scallops to pan; cook 3 minutes on each side or until browned. Transfer scallops to a serving platter; keep warm.

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  • Remove pan from heat, and add remaining 1 teaspoon oil. Add shallots, and sauté 1 minute or until tender. Stir in wine and remaining ingredients, scraping pan to loosen browned bits. Pour sauce over scallops, and serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

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.
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