Pan-Seared Scallops Recipe


Nutrition

Cal/Serving: 133
Daily Value: 7%
Servings: 8

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat10g15%
Saturated3g17%
Trans0g0%
Carbs2g1%
Fiber0g0%
Sugars0g0%
Protein9g17%
Cholesterol27mg9%
Sodium341mg14%
Calcium6mg1%
Magnesium15mg4%
Potassium151mg4%
Iron0mg2%
Zinc1mg5%
Vitamin A52IU1%
Vitamin C2mg3%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg1%
Niacin (B3)1mg5%
Vitamin B60mg4%
Folic Acid (B9)10µg2%
Vitamin B121µg15%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 1/4 pound bacon, finely diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sea scallops, such as Alaskan
  • 1/2 Meyer lemon

DIRECTIONS

Pre-heat a cast-iron skillet over medium heat and add the bacon. Cook until crisp and the fat has rendered, about 10 minutes, and remove with a slotted spoon and allow the bacon to cool on a paper towel. Meanwhile, melt the butter and the oil into the bacon grease. Add the scallops and cook for 60 seconds on one side — do not touch. Flip scallops, squeeze over lemon juice, and cook for another 60-90 seconds, or until scallops are just firm to the touch.  Remove from heat, plate, and pour pan drippings over the top of the scallops. Serve.

Recipe Details

Servings: 8

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