Pan-Seared Scallops
December 7, 2012
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.
8
Servings
127
Calories Per Serving
Deliver Ingredients
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
9g
14%
Sugar
0.2g
N/A
Saturated Fat
3g
16%
Cholesterol
27mg
9%
Protein
9g
17%
Carbs
2g
1%
Vitamin A
14µg
2%
Vitamin B12
0.9µg
14.6%
Vitamin C
2mg
3%
Vitamin E
0.3mg
1.7%
Vitamin K
1µg
1%
Calcium
5mg
1%
Fiber
0.1g
0.4%
Folate (food)
10µg
N/A
Folate equivalent (total)
10µg
2%
Iron
0.3mg
1.7%
Magnesium
15mg
4%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
4.9%
Phosphorus
211mg
30%
Polyunsaturated
1g
N/A
Potassium
150mg
4%
Sodium
316mg
13%
Zinc
0.7mg
4.6%
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