Seared Scallops w/Parsley-Thyme Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Relish: 1/4 cup finely chopped Shallots 3 tbsp chopped flat leaf parsley 1 tsp grated lemon rind 2 tsp Extra Virgin Olive Oil 1 tsp Thyme 1/4 tsp Salt 1/4 tsp Black PepperScallops: 1 1/2 lbs. Scallops 1/4 tsp Salt 1/4 tsp Black Pepper 1 tbsp Extra Virgin Olive Oil 4 Lemon Wedges 4 Cups Trimmed Watercress
1. Mix all ingredients for relish and put aside.
2. Sprinkle scallopsd with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 1/2 tsp oil in a large non-stick skillet over medium-high heat. Add half of the scallops to pan; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 tsp oil and remaining scallops. Arrange scallops over watercress; top with relish. Serve with lemon wedges. (yield: 4 servings= 5 oz. scallops, 1 cup watercress, 1tbsp relish, and 1 lemon wedge).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORGANSMP13.
2. Sprinkle scallopsd with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 1/2 tsp oil in a large non-stick skillet over medium-high heat. Add half of the scallops to pan; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 tsp oil and remaining scallops. Arrange scallops over watercress; top with relish. Serve with lemon wedges. (yield: 4 servings= 5 oz. scallops, 1 cup watercress, 1tbsp relish, and 1 lemon wedge).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MORGANSMP13.
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 6.7 g
- Cholesterol: 56.1 mg
- Sodium: 581.7 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.0 g
- Protein: 29.8 g
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