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Delicious in a salad
too...
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2 tsp |
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olive oil |
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1½ lbs |
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sea scallops |
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½ tsp |
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salt |
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¼ tsp |
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black pepper |
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2 tsp |
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butter |
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3 Tbs |
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minced
shallots |
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½ tsp |
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minced
garlic |
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¼ cup |
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dry white
wine |
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1 Tbs |
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fresh lemon
juice |
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2 Tbs |
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finely
chopped fresh parsley |
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3 cups |
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mixed salad
greens |
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2 tsp |
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extra virgin
olive oil |
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1 |
Heat oil in a large
nonstick skillet over high heat. Sprinkle scallops with
salt and pepper. Add scallops to pan, and sauté 2
minutes on each side. Remove cooked scallops from pan,
and keep warm. |
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2 |
Melt butter in pan.
Add shallots and garlic; sauté 30 seconds. Add wine and
juice; cook 1 minute. Return scallops to pan; toss to
coat. Remove from heat; sprinkle with parsley. Place
greens in bowl, and toss with olive oil. Serve scallops
over mixed greens. |
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Servings: 6 |
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Yield: Serving size: 1/2
cup greens w/ 4 oz. scallops |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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152.93 |
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Calories From Fat (30%) |
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46.37 |
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% Daily Value |
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Total Fat
5.20g |
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8% |
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Saturated Fat 1.31g |
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7% |
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Cholesterol
40.81mg |
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14% |
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Sodium
381.05mg |
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16% |
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Potassium
446.61mg |
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13% |
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Carbohydrates
4.59g |
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2% |
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Dietary Fiber 0.47g |
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2% |
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Sugar 0.08g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
4.12g |
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Protein
19.53g |
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39% |
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Recipe Source |
| Modified
from… Wine, Food and Friends |