Pan-Seared Scallops

Pan-Seared Scallops
Staff Writer

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.

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.

Nutrition

Calories per serving:

186 kcal

Daily value:

9%

Servings:

8
  • Carbohydrate, by difference 12 g
  • Protein 1 g
  • Total lipid (fat) 15 g
  • Vitamin A, IU 43 IU
  • Vitamin A, RAE 3 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin K (phylloquinone) 9 µg
  • Calcium, Ca 7 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 22 µg
  • Cholesterol 14 mg
  • Choline, total 5 mg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 1 g
  • Fluoride, F 4 µg
  • Folate, DFE 2 µg
  • Folate, food 2 µg
  • Folate, total 2 µg
  • Fructose 5 g
  • Glucose (dextrose) 4 g
  • Lutein + zeaxanthin 41 µg
  • Magnesium, Mg 8 mg
  • Phosphorus, P 21 mg
  • Phytosterols 2 mg
  • Potassium, K 120 mg
  • Retinol 2 µg
  • Selenium, Se 1 µg
  • Sodium, Na 28 mg
  • Sugars, total 9 g
  • Water 46 g
Powered by USDA