Simple Seared Scallops
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 172.2
- Total Fat: 1.3 g
- Cholesterol: 56.1 mg
- Sodium: 567.5 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.1 g
- Protein: 28.6 g
View full nutritional breakdown of Simple Seared Scallops calories by ingredient
Introduction
This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.This recipe comes from Cooking Light. I don't flour my scallops, like the original recipes says to. Instead, I make sure that my scallops are competely dry and that my pan is HOT to get the sear. It's simple, and the balsamic gives a great flavor. I like to substitute tarragon as my herb, but choose what you like. I like to serve with haricot verts or seared spinach in garlic oil.
Number of Servings: 4
Ingredients
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1 1/2 pounds sea scallops
2 teaspoons olive oil
1 tsp of marjoram OR tarragon (I prefer fresh herbs)
1/2 cup dry white wine
1 tablespoon balsamic vinegar
Fresh parsley sprigs (optional)
Directions
Wash scallops thoroughly and pat completely dry-- this is very important if you want the beautiful golden "sear"
Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add wine and vinegar and herbs to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
Yield: 4 servings (serving size: 5 ounces scallops)
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add wine and vinegar and herbs to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
Yield: 4 servings (serving size: 5 ounces scallops)
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
Member Ratings For This Recipe
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CHARITYCYCLIST
@CELLE98 ~ I used the Recipe Calculator to answer this question for myself. In fact, when you add the olive oil, the calorie count goes up to 230 per serving. Not the 172.2 cited in the side bar of this recipe. I appreciate needing to count the fat & extra calories but still good @ 230 calories - 2/3/11
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KARYN6643
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GOLDENRODFARM
The olive oil is only two Teaspoons so that is an added calorie amount of 80 calories divided by 4 total calories of 192.2 not the 230 indicated by another comment, she must have been using 2 Tablespoons not 2 Teaspoons. Great taste! love searing scallops and balsamic vinegar really added a lot. - 1/17/15
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HAWAIILINDA
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ELONWIL
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AMANDALYNNE415
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CELLE98
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CINDYRUTH1
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ENGINEERMOM
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ZRIE014
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WANT2BTRIM
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ARTJAC
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MUGABI123
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CD6913562
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NASFKAB
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NANCYPAT1
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HAIRDRESSER4U
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MADZI88
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CD8851723
