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.

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
11g
8%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
7mg
1%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
2µg
1%
Magnesium, Mg
9mg
3%
Phosphorus, P
22mg
3%
Sodium, Na
135mg
9%
Water
54g
2%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.