Bay Scallops, saute
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 166.0
- Total Fat: 4.4 g
- Cholesterol: 58.8 mg
- Sodium: 1,099.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.1 g
- Protein: 26.4 g
View full nutritional breakdown of Bay Scallops, saute calories by ingredient
Introduction
Very quick and delicate Very quick and delicateNumber of Servings: 3
Ingredients
-
Bay Scallops, raw, 16 oz
Sea Salt, 1 tsp
Ground Cayanne Pepper, 0.5 tsp
Thyme, fresh or dried, .5 tsp
Parsley, dried, .5 tbsp
Hormel Bacon Bits, 1 tbsp
Butter, unsalted, 2 pat (1" sq, 1/3" high) or ghee
Tips
Frozen bay scallops are an economical alternative to fresh sea scallops.
Stay alert, total cooking time is about 4 minutes.
Using an infrared thermometer to monitor pan temperature helps prevent overcooking and browinging of milk solids from butter.
Directions
-If frozen thaw and pat dry
-on a plate sprinkle salt, cayenne, and parsley; marinade for 30 minutes
-In a 10" sauté pan add a bit of canola oil and melt the butter
-Bring the oil to 290 to 300 F and add the scallops, raise the heat so not to loose temperature.
-Stay on hand, this goes quickly
-Toss pan to turn when edges just begin to turn brown, add the bacon bits.
-Toss occasionally to sauté evenly
Serving Size: 12 scallops each
-on a plate sprinkle salt, cayenne, and parsley; marinade for 30 minutes
-In a 10" sauté pan add a bit of canola oil and melt the butter
-Bring the oil to 290 to 300 F and add the scallops, raise the heat so not to loose temperature.
-Stay on hand, this goes quickly
-Toss pan to turn when edges just begin to turn brown, add the bacon bits.
-Toss occasionally to sauté evenly
Serving Size: 12 scallops each