4.25
4 ratings

Pan-Seared Scallops

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
Servings8
Calories Per Serving127
Total Fat9g14%
Sugar0.2gN/A
Saturated3g16%
Cholesterol27mg9%
Protein9g17%
Carbs2g1%
Vitamin A14µg2%
Vitamin B120.9µg14.6%
Vitamin C2mg3%
Vitamin E0.3mg1.7%
Vitamin K1µg1%
Calcium5mg1%
Fiber0.1g0.4%
Folate (food)10µgN/A
Folate equivalent (total)10µg2%
Iron0.3mg1.7%
Magnesium15mg4%
Monounsaturated4gN/A
Niacin (B3)1mg4.9%
Phosphorus211mg30%
Polyunsaturated1gN/A
Potassium150mg4%
Sodium316mg13%
Zinc0.7mg4.6%