Pan-Seared Scallops Recipe
Daily Value: 7%
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
|Folic Acid (B9)||10µg||2%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
While scallops are sometimes a pricey dinner to serve, they make great appetizers to pass around a party. Just stick a toothpick in them and they're edible. They're decadent but otherwise very healthy.
- 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
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 DetailsServings: 8
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